CLH Digital - Issue #27 by CLH News

Issue 27

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Local Lockdowns Could Destroy Pubs and Livelihoods Without Hard Evidence They Are Spreading COVID-19

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Local lockdowns and the threat of further restrictions being introduced to the hospitality and on-trade sector could destroy pubs and livelihoods, industry bodies say. The British Beer & Pub Association (BBPA) has responded to reports that local, stricter lockdown measures could be placed on the North of England forcing up to one in five pubs and other hospitality businesses to close again.

The trade association has said that the introduction of the rumoured local lockdown, as part of a new tiering system in the North of England could destroy pubs there. This would be on top of what is already a very challenging period for the sector with the 10pm curfew, the rule of six and service limited to tables, resulting in a huge reduction in consumer confidence. Stringent restrictions have already been introduced in Scotland. First Minister Nicola Sturgeon has

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banned the sale of alcohol indoors in pubs and restaurants and they must close at 6 PM for 16 days beginning today October 9. This means that for 16 days all pubs, bars, restaurants, and cafes are ordered to operate on a daytimeonly basis and for the service of food and non-alcoholic drinks only. They can continue to serve alcohol outdoors up to the current curfew of 10pm. (CONTINUED ON PAGE 3...)

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CLH Digital

Issue 27

Editor's Viewpoint

#cancelthecurfew NOW! WELCOME TO THE LATEST ISSUE OF CLH DIGITAL.

At the time of writing the sector is under threat of what are being labelled “local lockdowns”. First Minister of Scotland Nicola Sturgeon has taken what I believe to be a catastrophic decision to introduce restrictions so stringent that no business could realistically operate under them and, in some areas, has ordered pubs and restaurants to be closed altogether. EDITOR

Peter Adams

These restrictions are now being considered in the north of England. I am staggered that the country’s 3rd largest employer and an industry that brings almost £40 billion in taxes to the Treasury is treated in such a cavalier manner.

In all aspects of business and life there comes a “point of no return”. Many operators have already faced that and shut up shop, while others will be staring it in the face. Irrespective of how much taxpayer money is thrown at an industry, if it is repeatedly locked down and restricted the way it is now it cannot possibly survive. I have always been very vocal on this issue, it is as I always say only my opinion, but I have done my “research”! In an article I read regarding the lockdown in Oldham, Professor Carl Heneghan, director of the Centre for Evidence-Based Medicine at Oxford University said the area is an example of where local lockdowns have had “no impact at all”. Speaking to The Telegraph he said: “Attempting to reduce the numbers over the summer can have the counterproductive effect of increasing the susceptible population going into winter.

“We are now seeing rises across the country in line with the seasonal effect of going back to schools and universities, all of which is highly predictable and happens every year for circulating respiratory pathogens.” If we introduce a second lockdown, a second furlough scheme (welcome though it is) will, in my opinion, only delay the inevitable. Only this week pub group Greene King announced the closure of up to 80 pubs - some permanent, some temporary - this is on top of the swathes of job losses in recent weeks. CEO of UKHospitality Katie Nicholl said in Parliament this week there are 900,000 hospitality staff on furlough and an additional 400,000 hospitality staff on part-time furlough. Keeping staff, businesses and the sector in general in a form of stasis will cause irreparable damage to the hospitality industry, irrespective of any goodwill or grants and government support. The hospitality sector has demonstrated to the government and the wider public that the premises are safe. Operators have gone to enormous lengths and expense to ensure their premises comply with all guidelines and are completely hygienic. I cannot think of a single thing they can do more! So, I would urge you to get behind the #CancelTheCurfew campaign. The hospitality and on trade have some very able organisations to support it, but we do not have a Minister for hospitality in the same way there are ministers for other industries, and we really want to make a difference then we have to make sure we keep the pressure on the government, and that means all of us! Once again we have on some of the industry’s leading lights and influential figures to provide the knowledge, insight and expertise to help operators trade their way through this crisis. And to repeat what I said last week, a country without a vibrant hospitality sector really is a country with joy!

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Issue 27

CLH Digital

Local Lockdowns Could Destroy Pubs and Livelihoods Without Hard Evidence (CONTINUED FROM FRONT COVER) More stringent measures have been introduced in Greater Glasgow and Clyde, Lanarkshire, the Lothians, Ayrshire and Arran and Forth Valley, with all licensed premises, with the exception of hotels for residents, required to close both indoors and outdoors. The Scottish Licensed Trade Association has described the First Minister’s measures announced today as “cataclysmic” for the industry with the fallout being hundreds of business closures and thousands of job losses. The BBPA is asking the Government for evidence-based, proportionate measures - calling into question the effectiveness local lockdowns on pubs will have in stopping the spread of the virus. It notes that no hard evidence has been given yet to suggest that pubs, with their strict adherence to Government guidelines, are unsafe, making it unclear if such blanket measures will make a major difference. However, the BBPA says that whatever the additional restrictions the Government decides to implement are, they must be accompanied by additional and adequate financial support from the Government too. This it says would be crucial for pub businesses who could be forced to close again, which would push many of them to breaking point and force them to lay off staff, write off stock and cover fixed costs with low or no revenue at all in a bid for survival. According to the BBPA, the Job Support Scheme set to replace the Job Retention Scheme in October was already not fit for purpose to save jobs. It certainly won’t protect jobs in pubs facing a local lockdown. It is urging the Government to act fast and pull together a comprehensive

support package to ensure jobs are saved and pubs do not close their doors for good in communities facing a local lockdown. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Make no mistake, a local lockdown without immediate additional and adequate support will destroy many pubs. “Our sector is already facing the 10pm curfew, rule of six, table service only and low levels of consumer confidence, meaning many are already struggling to stay open. A local lockdown would push many to breaking point – forcing them to close for good with countless jobs lost, impacting livelihoods and communities forever. “We are still yet to see the hard evidence in England that blanket measures to lock down pubs, with their strict adherence to Government guidelines, will significantly stop the spread of the virus. Statistics citing that a proportion of people who test positive as having visited hospitality venues in recent weeks is not evidence in itself of greater risk. “What we do know is if pubs are closed people will gather in homes or outside to drink, where there are no social distancing measures in place or the NHS track and trace system. “As a result, we are calling on the Government for an evidence based, proportionate response that recognises pubs are a regulated and safe place for people to socialise in - part of the solution in managing COVID-19 and supporting jobs and the economy. “If the Government is really going to press ahead with the introduction of further restrictions, it needs to ensure it puts forward an additional and adequate financial package of support for our sector.

“Quite simply, the Job Support Scheme is not fit for purpose to save jobs in businesses facing a local lockdown. Proper measures need to be taken, as they were in the Job Retention Scheme, if jobs are going to be saved. Grants will also be needed for businesses impacted by local lockdowns to survive this period. “On top of this, our sector across the whole of the UK needs an extension to the VAT cut and business rates holiday, and substantial beer duty cut, if it is to have any chance of a recovery.” UKHospitality Chief Executive Kate Nicholls, addressing a government select committee earlier this week said: “The introduction of the curfew has had a severe and devastating impact. “Businesses are feeling the cumulative impact of all the restrictions placed on them, but they have really suffered since the introduction of the curfew. The curfew has wiped away revenue from businesses that were only just clinging on. For many, it has tipped them into financial unviability. “We have no staggered ending like we have seen in Ireland and Wales. Other European countries have a later curfew point, with last orders at 11 and closure at 12, which eases the pressure. “The Regulatory impact on businesses needs to be considered, particularly when so a low number of outbreaks are linked to hospitality. We urge the Government to rethink the curfew so that it can deliver the public health objective without damaging businesses and risking further job losses. We also need an immediate and comprehensive package of support to keep businesses alive and prevent redundancies on a large scale.”

Chancellor to Launch ‘Local Furlough Scheme’ for Hospitality Staff Chancellor Rishi Sunak is expected to unveil further measures to help businesses forced to close as a result of local lockdowns. The hospitality sector in the North of England is expected to be forced to close due to a spike in Covid infections, with the lockdown anticipated to be similar to the lockdown imposed by first Minister Nicola Sturgeon in Scotland earlier this week. Chancellor Rishi Sunak is believed to be putting together a package expected to resemble the furlough scheme which expires this month, however, a proposed new scheme would be targeted at local areas hit with restrictions under a new 'traffic light' system. According to reports the government plans to cover two-thirds of the wages of employees at hospitality businesses that are required to close. The move will be an improvement on the wage support scheme announced in September but will not be as generous as the original furlough scheme, which covered 80% of workers' wages. The government has this week, faced fierce criticism over its handling of the Covid crisis in the North. Former minister Jake Berry accused the

premier of being 'London-centric' and enjoying his emergency powers 'a little bit too much'. Politicians in Manchester, Liverpool, Newcastle and Sheffield expressed their anger at 'diktats announced without notice' , with Manchester Mayor Andy Burnham saying that ministers were treating the North like a 'petri dish for experimentation' while the South gets off lightly. UKHospitality chief executive Kate Nicholls has called on the government to match the original 80% furlough package in locked down areas and for 66% furlough support in areas operating within trade restrictions. She said: "We absolutely support the government's tiered approach to protect public health. Our sector has invested heavily to ensure that our venues are the most monitored and covid-secure of public spaces. "The inarguable fact is that all of the restrictions currently in place or under consideration, make it impossible for most venues to operate anywhere near profitably. "To save jobs and businesses, government support for hospitality must be at the same levels of the furlough scheme where there are forced closures, and two thirds of wages where curfews and other restrictions are

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seeing trade hit hard. "Alongside a new package of grants, this would help to preserve a sector that has the economic might to help drive Britain's economic recovery, as this morning's GDP figures demonstrate. It would be reckless to make momentous decisions on our future without protecting the positive investment of the furlough scheme, which has done so much to sustain so many jobs thus far." The Liberal Democrats this week also called on the Chancellor and the Government to pay the wages of employees who will be unable to work if local lockdowns are imposed. In a letter to the Chancellor, the party’s treasury spokesperson Christine Jardine said the ‘fundamental premise for ending the furlough scheme no longer holds’. She wrote: ‘We are now in the midst of a second coronavirus wave with reports that businesses, especially those in the hospitality industry, could be ordered to shut within days. ‘The first Government-imposed lockdown was followed by the Job Retention Scheme. Now that Government is about to bring back business shutdowns, it must retain the furlough scheme.

CLH Digital

Issue 27

Mitigating Stress In The Workplace

In addition to this, businesses may wish to consider implementing a Stress at Work Policy, which can provide guidance to employees on how to handle stress at work, seek support from their employer and this can also include details of support services, if necessary. Not only will this protect the business by implementing procedural

By Tina Chander, partner and head of the Employment team at law firm, Wright Hassall (www.wrighthassall.co.uk) changes and providing guidance for the workforce, but will also provide Understandably, anxiety levels are at an all time high due to the ongoing pandemic, and although many people are currently working from home, workplace stress remains an issue for many. Offering guidance to help individuals manage their mental health during the current crisis, Public Health England and other mental health charities have extended their support services, which businesses may wish to inform their workforce about. There are many good reasons why businesses should try and mitigate stress in the workplace, especially for those employees working in care homes, as being overwhelmed by anxiety can add unwanted pressure to the job. Businesses who fail to act may face workplace personal injury claims, whilst workers become less productive.

IMPACT ON MENTAL HEALTH Key triggers identified for work-related stress include workload pressures, workplace interpersonal relationships and changes at work. Given the current economic disruption, job insecurity and social distancing, these factors are likely to be amplified. Whilst many businesses are struggling with loss of trade and furloughed staff, many others are under enormous pressure to rapidly increase the volume of their services, food production, supply chain logistics, etc., whilst coping with a large influx of new, untrained workers.

Under these circumstances, it can be tempting to ignore the stress issue and concentrate on core activities, but the impact on the workforce can be so severe that businesses should consider some relatively simple steps.

RISK ASSESSMENT

a level of comfort to the workforce who will recognise the business is responding sensibly and proactively to the crisis.

It also demonstrates the business is paying attention to the needs of its employees and is committed to their health and wellbeing.

COMMUNICATION With remote working the new normal, businesses should ensure the lines of communication between the workforce, line managers, HR team and safety managers are open and accessible. Official guidance suggests that personal connection is a key method for reducing stress during the pandemic.

Undertake a ‘Stress Risk Assessment’, which will achieve two things: • it will enable businesses to focus clearly on the newly emerging drivers of stress; • it will demonstrate the steps the business took to minimise their impact. Given the unprecedented scale of upheaval, any existing risk assessment may not be fit for purpose, so performing a new assessment will demonstrate a responsive and flexible attitude toward protecting the workforce.

The workforce should be encouraged to discuss their stress and managers should respond with consistent messaging, whilst noting any shared occurrences which might point to a serious issue.

Many employers may have completed risk assessments during the first lockdown, however conducting a new and updated risk assessment will ensure that employers are able to adapt to new challenges which may have arisen. A new risk assessment should seek to address potential problems such as whether the workforce has adequate space to work, whether they have any concerns arising out of lone-working or whether there are any potential new risks caused by working from home. By identifying the causes of stress and trying to deal with them, a business can demonstrate at any later date, that it took reasonable steps and fulfilled its duty of care.

COMPANY POLICIES Businesses may implement the following policies: Coronavirus Policy, Flexible Working Policy and a Homeworking Policy.

Businesses are urged to keep in contact with the workforce by making regular telephone calls, conference calls and scheduling team meetings to ensure everyone can adjust to working from home. Dedicating a member of the HR team to different sectors of the business can help by providing employees a direct point of contact should they want to discuss work-related stress. If claims concerning COVID 19 related stress emerge, the businesses in the strongest position will be those that can demonstrate they took the issue seriously, whilst pointing to a recorded risk assessment and structured engagement with employees throughout. About the author: Tina Chander is a partner and head of the Employment team at leading Midlands law firm, Wright Hassall and deals with contentious and non-contentious employment law issues. She acts for employers of all sizes from small businesses to large national and international businesses, advising in connection with all aspects of employment tribunal

Greene King To Close Pubs With 800 Job Losses As Curfew Devastates Industry Greene King the U.K.’s largest pub retailer is reportedly set to close 79 pubs leading to the loss of 800 jobs, as the hospitality industry continues to be devastated by the Government’s 10pm curfew. Greene King which has almost 1,700 pubs and 1,000 tenanted sites across the UK, has started redundancy talks employees. According to reports one third of these closures will be permanent A spokesperson for Greene King said: “The continued tightening of the trading restrictions for pubs, which may last another six months, along with the changes to government support was always going to make it a challenge to reopen some of our pubs. Therefore, we have

made the difficult decision to close 26 sites permanently and not reopen a further 53 pubs for now. We are working hard with our teams to try and find them a role in another of our pubs wherever possible. “We urgently need the government to step in and provide tailored support to help the sector get through to the spring and prevent further pub closures and job losses.”

“Businesses are feeling the cumulative impact of all the restrictions placed on them, but they have really suffered since the introduction of the curfew. The curfew has wiped away revenue from businesses that were only just clinging on. For many, it has tipped them into financial unviability.

The announcement comes only 24-hour the after UKHospitality CEO Kate Nicholls urged the government to rethink its 10 PM curfew. Giving evidence to the House of Commons select committee she said

“We have no staggered ending like we have seen in Ireland and Wales. Other European countries have a later curfew point, with last orders at 11 and closure at 12, which eases the pressure.

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“The introduction of the curfew has had a severe and devastating impact.

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Prime Minister 'Considers Closing Pubs and Restaurants in Northern England' Next Week Issue 27

Prime Minister Boris Johnson is expected to order tough new COVID restrictions next week in northern England, which could include the closure of pubs and restaurants altogether in Liverpool, Manchester and Newcastle. In an announcement that may come within the next couple of days, the prime minister is expected to reveal a crackdown in response to alarming rises in coronavirus cases in the worst hit areas. The Prime Minister is already facing a growing rebellion among his own MPs but is nevertheless expected to order the closures alongside new financial support measures and a 'simplified system of restrictions in England'. Large parts of the north are already under stringent restriction, but infection rates have continued to soar. The tighter measures will seemingly see the hospitality sector forced to shut but schools, offices and shops kept open. The probable new restrictions follow Scotland’s announcement that it will ban the sale of alcohol indoors and that shut pubs and restaurants in central locations for at least two weeks. The Scottish Licensed Trade Association has described the measures as “cataclysmic” for the industry

with the fallout being hundreds of business closures and thousands of job losses. Colin Wilkinson, SLTA managing director, said: “The recent introduction of the 10pm closing time plus the two-household group of six rule is having a devasting effect on the industry – closures are looming and now today’s announcement of further restrictions and temporary lockdowns will only accelerate business failure and job losses.” Health secretary Matt Hancock said yesterday a rise in infections was "not good news" for the hospitality industry. He said: ‘Outside your household and socialising between households, the highest place in incidence of likely transmission, measured by where people have contacts, is unfortunately hospitality. Now obviously that finding is not good news in terms of the policy action we have to take for that sector.’ Kate Nicholls, chief executive of UKHospitality, tweeted: "If this is anywhere near being considered then govt must simultaneously announce support measures to go alongside - return to full furlough and grants otherwise this will be catastrophic. Hospitality businesses in north have far lower footfall so link to infection questionable." And Burnham, the Labour mayor of Greater Manchester, tweeted: "No discussion. No consultation. Millions of lives affected by Whitehall diktat. It is proving impossible to deal with this Government." The government is being challenged over the basis of targeted restrictions on restaurants, pubs and bars, with Labour leader Keir Starmer

Drink Sales “Cut in Half” Due to New Restrictions Drink sales were nearly cut in half after the government imposed strict new coronavirus measures, CGA’s data show. The latest Drinks Recovery Tracker reveals that sales began the week positively, with 2% year-on-year growth on Monday (21 September). But the next day’s announcement of measures including 10pm curfews and a return to working from home had an immediate impact on sales, which were down by a third (33%) on Wednesday and by nearly half on Thursday (down 45%), Friday (down 47%) and Saturday (down 46%). Across the week, the value of drink sales was more than a third (35%) lower than the same week in 2019, and 10 percentage points down on the previous seven days.

Food sales followed a similar trend. CGA’s Volume Pool of 7,000 managed pub and restaurant sites indicates that food sales also began last week well, sitting only 3% and 7% down year-on-year on Monday and Tuesday. But sales then fell between 21% and 29% every day from Wednesday to Sunday. Week-on-week, sales were down on each of the seven days. The dip means trade has now returned to levels seen in much of July, before the on-trade was boosted by the Eat Out to Help Out promotion. Continuing the trend ever since the end of lockdown, pubs (down 30%) continued to perform better than restaurants on drinks sales in the Volume Pool, who faced their worst week since reopening (down

CLH Digital

calling on the government to release the scientific reasoning behind the 10pm curfew. One of the main Tory rebels, MP Steve Baker, said: ‘We’re hearing about people who are being destroyed by this lockdown, strong, confident people, outgoing people, gregarious people who are being destroyed and reduced to repeated episodes of tears on the phone. ‘This is a devastating social impact on our society, and I believe that people would make different choices were they the ones able to take responsibility for themselves.’ The announcement comes in the wake of a swathe of closures announced by pub operator Greene King yesterday (Wednesday, October 7). Nick Mackenzie, Greene King CEO, said:“Today’s shut-down of Scottish pubs is a devastating blow for the thousands of people who work in the industry. We understand that decisive action needs to be taken to reduce the spread of COVID-19. We have invested millions of pounds in ensuring that our pubs are safe and only had six Test and Protect requests from NHS Scotland in total across our 125 managed pubs since we reopened on 15 July, having served millions of customers. It is time to stop unfairly targeting pubs. “The sector has already seen pub closures and job losses and a second shut-down will see more closures and lost jobs in every Scottish community. We welcome the acknowledgement that support is needed but are concerned that £40m won’t go far enough and urgently need to understand the detail and the speed this can be deployed.” 47%). The new restrictions, as well as extra lockdown measures in many parts of the country, have impacted all drinks categories. There were sizeable drops in beer (down 32%), wine (down 29%), soft drinks (down 32%), but spirit sales fell by nearly half (down 49%)—reflecting the heavy impact of the curfew on late-night drinking occasions. This data emphasises the very close correlation between government announcements and consumer confidence in hospitality,” says Jonathan Jones, CGA’s Director of Client Services. “The recovery that the ontrade had made during August has gone abruptly into reverse in September, as people shortened their evenings out or cancelled them altogether. If these restrictions and sales trends continue, pubs, bars and restaurants face a tough autumn and winter and will need sustained support from government.”

Chancellor Defends Eat Out To Help Out Scheme Issue 27

CLH Digital

Emphasising the success of the scheme Barclaycard payments, responsible for 40% of all card transactions said: “ Barclaycard Payments data shows that Brits took advantage of the ‘Eat Out to Help Out’ Scheme, with diners spending 34.2 per cent more at restaurants and fast food outlets on Mondays, Tuesdays and Wednesdays in August than they did in July. In addition, with businesses able to claim back the discounts given during the scheme – up to £10 per diner –revenues will be boosted even further.

Chancellor Rishi Sunak has defended his August initiative encouraging people back to pubs and restaurants over the summer. The “Eat Out To Help Out” (EOTHO) scheme saw the government underwrite discounted meals each Monday Tuesday and Wednesday during August, as ministers attempted to restart the economy after the UK’s lockdown. Over 100 million meals were sold at a cost of the government of over £500 million however half of that was recovered in taxes.

Demonstrating consumer appetite for the Scheme, the number of transactions also grew by 33.7 per cent. However, the average transaction value on Mondays to Wednesdays remained fairly stable, rising from £11.85 in July to £11.91 in August, indicating that the discount encouraged diners to order more food and non-alcoholic drinks, in order to spend roughly the same amount overall.” Rob Cameron, CEO of Barclaycard Payments, said: “It’s clear that ‘Eat Out to Help Out’ had a positive impact on restaurant and fast food spend in August resulting in many businesses choosing to extend the discounts into September, even without the government incentive.”

Since the scheme hindered however pubs, bars and restaurants along with the rest of the hospitality industry have seen a 10pm curfew imposed as the government attempts to deal with a second wave of COVID-19 infections. Some observers have said that the scheme may be linked to the growing rise in infections however Chancellor Rishi Sunak defended the scheme and replied when asked if he had any regret: “ no no no, definitely not. We had an industry that I care deeply about because of employment. It’s over 2 million people”. In a TV interview the chancellor played down a potential link between the scheme and the rise in infections across the country and cautioned against “jumping to simplistic conclusions”. “More broadly, if you think of the spread of the virus this time around, what’s happening here is pretty much in sync with what’s happening around the world in second waves,” he said.

The Chancellor also described the 10 PM curfew as “frustrating” , adding that different analysis of PHE data had revealed “a very small percentage” of the causes of transmission were hospitality settings. “One thing we know is, and I speak to our scientists almost every day, it’s incredibly difficult at such a granular level to pinpoint exactly the cause of transmission,” he continued. “So I think we should have some humility about our ability to do that.”

Twelve Chefs Heading to the Finals of the Graduate Awards 2020 Despite the challenges the pandemic has brought to the hospitality industry, the Graduate Awards 2020 has continued its bid to develop and recognise young culinary talent in the UK. The Craft Guild of Chefs had one of its highest number of entries for this year’s Graduate Awards, despite the lockdown and uncertainty the industry was facing. The kitchen heat recently took place at the Royal Garden Hotel in London with the Pastry heat being completed at Lakefield Hospitality College. Today, the Craft Guild of Chefs has revealed that twelve talented chefs will be completing the final exam later this year. Over the coming months, the finalists will be given the opportunity

to get involved in a virtual mentor experience with advice and support from some of the UK’s leading chefs. This will help them to prepare for the final exam, which is widely regarded as one of the most challenging events for young chefs. To achieve the Graduate Award, chefs must achieve the pass mark of 85% or higher. The chefs taking part in the Kitchen final exam are: • • • • • • • •

Emma Louise Ryder, demi chef, RAF Club Faye Natalie De Souza, junior sous chef, Restaurant Associates Lorenzo di Stefano, chef de partie, The French House Robert McCreeyBreen, chef de partie, The Royal Household Ben Dullea, apprentice chef Connor Anthony Bird, chef de partie, House of Commons Stephen Mark Naylor, senior chef de partie, Restaurant Story Jonathon Smith, demi chef de partie, Roux at Parliament Square Making the grade and completing the Pastry final exam are:

• Katherine Altham, pastry chef, Roundthorn Country House • Lillian Savage, demi chef de partie, The Royal Household • Ranna Ameer, demi chef de partie, St James Hotel and Club

• Tiziana Russo, pastry chef, Aviator by Tag Steve Munkley, Vice-President of the Craft Guild of Chefs said: “It would have been much easier to postpone this award until next year, but we could see that the appetite for this event to go ahead was there. Young chefs were looking for activities to remain focused and engaged during lockdown and the preparation for this exam gave them a real drive to keep going. We sent out the criteria back in June and support was offered to chefs to help them practise these skills. The hard work paid off for the chefs and they must celebrate this achievement. Seeing the semi-finals run so smoothly made all the effort ensuring that these awards could go ahead so worthwhile.” Russell Bateman, Chair of Examiners for the Kitchen Graduate Award commented: “The semi-finals gave these chefs the opportunity to show us how they had been developing their skills during lockdown. The standard of cooking was high, and we are delighted to have eight talented chefs going forward to the final exam. With hospitality facing its toughest time, to see these young chefs with so much energy and determination to succeed was really inspiring for all the judges.” You can follow all the Graduate Awards action on social media using the hashtag #CGCGradAwards.

Covid-19 + Hospitality: How to Adapt to the 10pm Curfew Restrictions Insider tips to aid pub, bar and restaurant owners to make necessary adjustments efficiently

By Brett Smith, Customer Success Director at the workforce management platform, Planday (www.planday.com/uk/) platform, Planday - provides some top tips to ensure a smooth, agile shift for employers and employees ahead of the 10pm curfew:

CONTINUE TO SCHEDULE AROUND EMPLOYEE’S AVAILABILITY

RE-INTRODUCE TAKEAWAY AND DELIVERY OFFERINGS

“As the situation with COVID-19 continues to change rapidly, businesses need to be as quick and agile as possible, understanding that staff demand and availability can change in an instant.

“During the first ‘phase’ of lockdown, many pubs, bars and restaurants launched very successful takeaway and delivery options, either independently or outsourcing to providers such as Deliveroo or Uber Eats. Now, we see many continuing to offer this service, even after the July re-opening. “In addition, according to the global restaurant analytics company, Tenzo, 51% of people say they are concerned about going to a restaurant in the future2. Given the lack of uncertainty that remains around eating out, and the shorter opening hours due to curfew restrictions, it makes complete sense for businesses to diversify away from eating in once again. Hospitality business owners in the UK are once again facing a period of uncertainty, following the government’s announcement to introduce a 10pm curfew for pubs, bars and restaurants this week. The past six months has been an extremely tough ride for the hospitality industry. The fast-pace of changes has required business owners to quickly adapt product offerings and menus, communicate with staff more frequently, and leverage partnerships to build and sustain business throughout the crisis. So how can business owners in the industry once again react quickly and effectively to the unprecedented changes? After a largely successful August due to the Eat Out To Help Out scheme, with 64million meals claimed1, what steps should pubs, bars and restaurants be taking to tackle the next ‘phase’ of the pandemic, successfully? Brett Smith, Customer Success Director at the workforce management

“When putting your takeaway or delivery menus together, it’s important to consider profitability and look at the data you have, to ensure you’re keeping the best sellers on the menu. Make sure it is streamlined and simple to understand, and that you price items to make enough margin post-delivery charges.”

PROTECT YOUR STAFF “Your staff are your business’ greatest asset. This is a very scary and difficult time for them, as much as it is for you. Stay in touch with them, be transparent and share insights on your performance with them. As you make decisions about how to adapt to the 10pm curfew, include them in the journey too. Ask for their input, what would work best for them? Have they been inspired by how other businesses are confronting the changes? “It’s also important to keep sharing insights on your performance to keep them engaged and protect their jobs.”

“Following the 10pm curfew, a lot of last-minute changes to staff rotas will need to be made, but there’s no reason you can’t still coordinate a shift pattern that works for everyone. Use a system that enables employees to swap shifts, request open shifts, and offer their shifts to other employees with the right skill set. This way, you can ensure you are still working around their availability, whilst adhering to government guidelines.”

BE SURE OF THE GUIDELINES, AND COMMUNICATE WITH YOUR CUSTOMERS “In this unpredictable time, there are only two certainties which every business owner in the hospitality industry should consider: listen to the advice of the experts and authorities and protect yourself with good health and hygiene habits. “Together, this can help stop the spread of COVID-19 and can help those who are most vulnerable get through and millions of businesses around the world bounce back. Be sure to communicate with your customers about the safety of dining or drinking in our establishment, and explain how you are adhering to the government measures. “Use social media to provide regular updates and appear personable to customers, whilst also encouraging them to come and eat or drink with you!” For more information and tips for the hospitality industry on how to survive Covid-19, visit: https://www.planday.com/blog/how-digitaltools-give-your-hospitality-business-control-covid-19/

Issue 27

CLH Digital

Changes To The Tax System Could Give Pubs A Fighting Chance Against Cheap Supermarket Booze, Says CAMRA “Targeted action to reduce the price of a pint specifically for pub-goers would give community pubs a fighting chance to stay open, alive and thriving in the months and years ahead.

The launch of a public consultation by HMRC and the Treasury on how best to change the system of taxation on alcohol in the UK is the ideal opportunity for the Government to take bold action to protect pubs from closure, according to CAMRA.

“The UK has one of the highest rates beer duty in Europe. As a result, publicans have been faced for many years with the unfortunate choice of either raising prices or closing their doors . This has only been exacerbated by the COVID-19 crisis, which has further eroded dwindling profit margins.

The consumer organisation, which represents 180,000 beer drinkers and pub-goers across the UK, wants to see a lower rate of duty charged on draught beer. This is designed to help level the playing field between the price of beer sold in social, community settings and cheap supermarket alcohol consumed at home. Taxing beer at a different rate when it is served in pubs and social clubs hasn’t been possible under European Union rules – but is now an option for the Government as the UK leaves the EU.

“A preferential rate of duty on draught beer would be a real step towards supporting and encouraging drinking in the supervised, community setting of the local pub. It would also create and sustain local jobs and level the playing field between pubs and cheap supermarket alcohol – helping our locals at a time when they need it most.”

Commenting CAMRA National Chairman Nik Antona said:

Owner Of G-A-Y Jeremy Joseph Instructs Kings Chambers & Simpson Miller To Challenge The Government’s 10pm Hospitality Curfew The pre-action protocol for judicial review has been served to challenge the Government’s decision to implement a national curfew of 10pm on hospitality premises. The curfew, which has had a significant impact on pubs, bars, restaurants and other hospitality venues across the country has been in place since 24th September 2020 and has been widely criticised by industry experts and politicians alike. The legal team of public law and licensing law experts, supported by G-A-Y’s long-standing legal and business affairs Advisor have written to the Secretary of State, Matt Hancock at the Department of Health & Social Care with a formal challenge to the Health Protection (Coronavirus, Restrictions) (No. 2) (England) Regulations 2020 as amended on 24th September to include the 10pm curfew. Jeremy Joseph CEO G-A-Y Says “The 10.00pm curfew which has now been in place for the last two weeks and has been detrimental to the hospitality sector, including G-A-Y, makes absolutely no sense. It does the opposite of protecting people by pushing them onto the street at the same time. They are going from being safe inside venues with staggered closing times to unsafe on overcrowded streets and overloaded public transport. This Government has failed to show why the 10.00pm curfew was put in place and has published no scientific evidence to substantiate its implementation. It seems to direct the blame for this action on the sector, consistently treating the Nighttime Economy as a scapegoat when, in fact, we have years of operational experience of keeping customers safe, and have spent substantial time and effort making sure our venues are Covid secure. Enough is Enough. Matt Hancock and Boris Johnson have to be made accountable and

today we have instructed our legal team with the support of the NTIA to serve the Government with a Pre-Action Protocol for Judicial Review to challenge the decision to implement the national curfew of 10.00pm on the hospitality sector. Dan Rosenberg Partner Simpson Miller Daniel said: “Our clients are well aware of the need to prioritise the health of the public and are supportive of any measures that help control the virus. Ultimately, their businesses in the long term depend upon the virus being brought under control.” “However, while they have been supportive of other decisions made by Government, including in relation to social distancing and other measures to protect the safety of their patrons, they fail to see the logic behind the arbitrary decision for all venues to close at 10.00pm Michael Kill CEO NTIA Says: “The implementation of the 10.00pm curfew and further restrictions on the sector has had a catastrophic impact on business levels, resulting in thousands of businesses making the difficult decision to close the doors, or make staff redundant” “The decision to implement a curfew makes no sense and has no published scientific or medical foundation to reducing transmission rates. If anything, it is counterproductive, with thousands leaving hospitality venues at 10.00pm, creating mass gatherings on the street and overcrowding public transport” “Jeremy and his Team at G-A-Y have been a long-standing members of the NTIA, and we are fully supportive of the action he has taken to start Pre-Action Protocol to judicially review the decision by Government to implement the national curfew of 10.00pm on all hospitality sector businesses” Kirsty McShannon, Founder and Director of Azorra Limited said: G-A-Y has worked tirelessly, at substantial cost for many months, ensuring it complies with all relevant Covid secure guidance and laws to protect its staff and customers, often taking action before being legally required to do so. However, it can see no logic whatsoever behind the 10pm curfew which is crippling an already struggling industry and appears to be putting customer safety at risk without any evidenced justification. Our client can see no alternative other than to challenge this decision in order to protect its own business and the wider hospitality sector.

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Leading barristers at Kings Chambers, including Sam Karim QC, Sarah Clover and Leo Charalambides, along with Dan Rosenberg of Simpson Miller Solicitors have been instructed by Jeremy Joseph of G-A-Y, supported by Kirsty McShannon of Azorra Ltd, Legal Advisor to G-A- Y, to challenge the latest round of coronavirus restrictions affecting the Hospitality and Entertainment Industry in particular.

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CLH Digital

Issue 27

UK Hospitality: Will Unemployment Continue to Grip the Sector? By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) The hospitality sector in the UK has seen its revenue dipping with many bars and restaurants planning to close their operations in the wake of the coronavirus pandemic. The sector is worth around £130 billion, contributing to 5 per cent of GDP and 10 per cent of the country’s employment, according to the leading hospitality trade association UKHospitality. The sector despite being the third-largest private sector employer in the country has been facing a tough time with massive job cuts.

IMPACT ON SECTOR’S EMPLOYMENT With the UK government’s furlough scheme coming to an end this month, the hospitality sector is likely to witness more than 500,000 job

losses by the end of 2020. The main reason behind the job cuts is the imposition of the new coronavirus restrictions and the 10 pm deadline on bars and restaurants to shut down due to a sudden spike in Covid-19 cases. Moreover, a leading trade body British Beer & Pub Association, which represents brewers and bars, highlighted an Oxford Economics report that said the segment is likely to lose more than 290,000 jobs, which represents one-third of the 900,000 jobs which bars and pubs presently support. The report by Oxford Economics states in the worst situation the sector’s economic output will go down by £7.4bn and wages by £3.9bn. Also, numerous pubs and bars across the UK are planning to shut down. For example, the UK’s pub chain Revolution, which operates 70 bars, is planning to shut down its operations in the wake of the Covid19 pandemic and the government’s 10 pm curfew. Talking about the pubs in particular, there has been a drastic fall in weekly sales since the rules came into effect. In the last week of September, there was a 23 per cent average sales drop, which for some individuals was as high as 30 per cent. The pubs which were dealing mainly in drinks got severely impacted with the 10pm curfew as their

EU Veggie ‘Burger’ Ban Challenged Across Europe and ‘cheese alternative’. Both amendments 165 and 171 are supposedly intended to avoid consumer confusion.

The European Parliament’s proposal to ban the use of names such as ‘burger’ and ‘sausage’, as well as descriptive terms such as ‘yoghurt-style’ and ‘cheese alternative’, from being used on vegetarian and vegan products is being widely challenged across Europe, with a petition to stop the ban now exceeding 100,000 signatures. A final vote is expected to take place in the week commencing 19 October. MEPs will vote on two proposals, known as amendments 165 and 171. Amendment 165 seeks to restrict plantbased products from using names typically associated with meat products. If passed into law, this could see veggie burgers renamed as ‘veggie discs’ and veggie sausages as ‘veggie tubes’. Amendment 171 seeks to extend existing restrictions on dairy-related terms. Terms such as ‘almond milk’ and ‘vegan cheese’ are already banned on products in the EU, but 171 goes further and would restrict dairy alternatives from using descriptive terms such as ‘yoghurt style’

Jasmijn de Boo, Vice President of ProVeg International, said: “There is absolutely no evidence to suggest that consumers are confused or misled by the current labelling of vegetarian and vegan products. On the contrary, there is strong evidence to suggest that renaming them would create confusion. Over 100,000 people already agree with us. “Plant-based meat alternatives have been on the market for at least a century in Europe – and for far longer in other parts of the world. They have long been marketed as veggie sausages and veggie burgers, and this has never been a problem. It is only now that these products have made their way into mainstream supermarkets and are expanding their sales footprints across the EU that stakeholders from traditional animal-based industries are calling for a legal ban.

sales used to pick up pace only in the late hours.

POSITIVE INITIATIVES In a bid to provide relief to the already struggling economy, including the hospitality sector, the British government launched the Coronavirus Job Retention Scheme, which protected nearly 9 million jobs across sectors in the country. This programme will be swapped with a less generous scheme, under which the government will pay only up to 22 per cent of wages for workers. Treasury chief Rishi Sunak has said the government will only support “viable” jobs as supporting everyone in the economy would be a tough call. Moreover, the government has kept £500 million in reserve to provide support to the hospitality sectors’ staff, which employs around 10 per cent of entire Britain’s workforce. Economists feel that the situation is going to get worse during winters as the coronavirus cases are increasing by the day. Bank of England forecasted that the rate of unemployment would double in the coming months to around 8%. This would see the unemployment level touch the 3 million mark, a level that the country has not seen since the 1990s. “The use of the terms ‘burger’, ‘sausage’ and ‘cheese alternative’ on meat-free and dairy-free products serves an important function in communicating characteristics that consumers are looking for at point of purchase, especially in terms of taste and texture. Just as we all know full well that there is no butter in peanut butter, no cream in coconut cream, and no meat in mincemeat, consumers know exactly what they’re getting when they purchase veggie burgers or veggie sausages.” The newly-formed European Alliance for Plant Based Foods, was recently launched in order to help build a sustainable food system in which plant-based foods take a leading role, particularly in EU policy. The Alliance’s first objective is to encourage MEPs to take a commonsense view with regards to the two amendments. It has been argued that both amendments run counter to the EU’s progressive policy direction in relation to the promotion of plant-based diets, as set out in the European Green Deal and the Farm to Fork Strategy. De Boo added: “Banning the use of these terms will prove costly for the entire food industry, with substantial consequences for manufacturers, retailers, and food-service outlets. The proposals could also unnecessarily restrict the positive environmental changes created by the plant-based market, one of the fastest-growing and most innovative sectors in the food industry today.”

Scotland’s Pubs & Restaurants Banned From Selling Alcohol Indoors For 16 Days Scotland’s first Minister Nicola Sturgeon has banned the sale of alcohol indoors in pubs and restaurants and must close at 6 PM for 16 days beginning Friday, October 9 Announcing the targeted measures to the Scottish parliament today the first Minister confirmed a further 1,054 people had tested positive for Covid-19 in the past 24 hours, and said that the measures were intended to be a “short, sharp action to arrest a worrying increase in infection” and which she hoped would help to keep schools and businesses open over the winter. For 16 days, from Friday at 6pm, all pubs, bars, restaurants and cafes are ordered to operate on a daytimeonly basis, from 6am to 6pm, and for the service of food and non-alcoholic drinks only. They can continue to serve alcohol outdoors up to the current curfew of 10pm. More stringent measures have been introduced in Greater Glasgow and Clyde, Lanarkshire, the Lothians, Ayrshire and Arran and Forth Valley, with all licensed premises, with the exception of hotels for residents, required to close both indoors and outdoors, (although takeaways will be permitted). Cafes which do not have an alcohol licence will be able to stay open until 6pm. The Scottish Licensed Trade Association has described the First Minister’s measures announced today as “cataclysmic” for the industry with the fallout being hundreds of business closures and thousands of job losses. Colin Wilkinson, SLTA managing director, said: “The recent introduction of the 10pm closing time plus the two-household group of six rule is having a devasting effect on the industry – closures are looming and now today’s announcement of further restrictions and temporary lockdowns will only accelerate business failure and job losses.”

try are on the precipice of business failure and these further restriction measures announced today and the much quieter winter season approaching leads us to only one conclusion: the sector is now heading into a scenario of ‘last man standing’. “Details of the First Minster’s announcement of a £40 million financial support package are awaited but the question is: will this be enough? In our opinion the hospitality sector in general needs substantially greater and far more reaching support than has just been announced and does not come anywhere near to saving our industry.” Mr Wilkinson concluded: “Responsible operators are running safe, carefully monitored establishments so in our opinion there is no need for the Scottish Government to ‘go further’ on pubs. Actions by governments are meant to be proportionate and evidence based and despite reference today to newly-released ‘evidence’ the industry continues to call on the Government to provide the evidence for infection rates stemming directly from the licensed trade. “Industry figures suggest that there are very low infection rates of staff within our pubs and bars which suggests to us that the industry is doing everything that it can and is providing as safe an environment as possible – otherwise, if we were a major causal route of infection, this would surely be reflected in the infection rate of hospitality staff. “It would appear again that Scotland’s licensed trade is the sacrificial lamb and paying the price for other sectors that do not operate under such restrictive measures as we have seen recently.”

A recent survey highlighted that nearly 40% of hospitality businesses were considering closure or business exit. In September, an SLTA survey of 600 on-trade premises highlighted that within the pub and bar sector, 12,500 jobs could go.

Responding to the First Minister’s announcement for further restrictions for pubs, CAMRA’s Director for Scotland Joe Crawford said: “The First Minister’s announcement banning the serving of alcohol indoors for 16 days across the country – and forcing pubs in five health board areas in the central belt to close altogether – is absolutely devastating news for pubs and breweries.

Wilkinson added: “These figures have increased dramatically in only a month. When the industry reopened after lockdown and with the then restrictive measures in place, it was estimated that two-thirds of hospitality businesses could still be viable, but only just, with onethird of businesses unable to open.

“Publicans who have been operating at reduced rates, and who have already invested thousands of pounds of their dwindling reserves making their premises COVIDsecure, now face 16 days without any turnover whatsoever. Understandably, they feel like pubs have become the scapegoat for the pandemic.

“Now that figure has flipped and in our estimation two-thirds of hospitality businesses could be mothballed or go under. Over 50% of jobs in the pub and bar sector could also be lost which will have a particularly deep impact on the employment of young people as over 40% of staff employed are under the age of 25.

“The £40 million in support for the hospitality sector is welcome and necessary but the devil will be in the detail. Without proper financial compensation now – and longer-term financial support to help deal with reduced trade as a result of restrictions like the curfew – we risk seeing thousands of pubs, clubs and breweries closing for good before Christmas.”

“Our research already tells us that many in the indus-

Prince William’s Local Named 'Editor’s Choice' in The Good Hotel Guide 2021 guests (including dogs) to stay.

Dogs staying over receive a doggy welcome pack and they are made to feel at home in the huge garden, bars or airy Garden Room. The menu is overseen by head chef Phil Milner (seen in the photo with Prince William, manageress Lucy Carlton and owners Jeannette and Anthony Goodrich) and uses fabulous Norfolk produce to create an exceptional pub menu.

The Rose & Crown in Snettisham has been named Editor’s Choice Dog Friendly Place to Stay in the 2021 Good Hotel Guide. The Rose & Crown in Snettisham, Norfolk has been a hostelry since the 1300’s when it was built to provide accommodation and refreshment to those building the world famous Church of St Mary’s just further along the lane. The Good Hotel Guide have named The Rose & Crown their 2021 Editor’s Choice for Dog Friendly Hotels. The Rose & Crown is one of The UK’s oldest pubs and contains a warren of snugs, low beams and ancient floors, making it the quintessential English pub experience, and they also offer 16 bedrooms for

The Rose & Crown is situated in the pretty west Norfolk village of Snettisham (famed for it’s Snettisham Spectacular when hundreds of thousands of wading birds display and congregate on the RSPB Reserve) and is the perfect place to enjoy a staycation whilst exploring the 'Royal Coast' as it is know. At the start of July, The Duke of Cambridge visited The Rose & Crown for a pint of local cider and a bowl of chips to find out how staff and owners had coped during lockdown - this visit was seen as the official relaunch of the hospitality industry. Jeannette Goodrich (owner): "We are thrilled to receive this award. Dogs have always been welcome at The R&C, from beautiful local labradors snoozing by the fire after a hard day in the field, to four legged visitors equally exhausted after long walks and family days out on our marvellous north Norfolk beaches or in the beautiful woods at Sandringham."

Issue 27

CLH Digital

12 10

CLH Digital Caterer, Licensee & Hotelier

Issue Sept/Oct272020

Visible and Enhanced Sanitisation Measures are Required if the Hospitality Industry is to Survive By Terri-Ann Boyle, Director of MYDIS (www.mydis.com) resilience is a hygiene rating system to improve COVID security. Food, personal and environmental hygiene has always been of tantamount importance to the hospitality sector, but it has now become the lifeline of the industry.

BEST PRACTICE FOR HOSPITALITY BUSINESSES If hospitality premises can introduce robust sanitisation solutions to ensure COVID-secure environments, the government might be discouraged from implementing stricter measures on the sector or perhaps reduce some of the existing restrictions. With Cineworld announcing the temporary closure of its UK and US cinemas, it has become clear the sector cannot weather this storm without enforcing further sanitisation measures.

The hospitality sector has been crippled by the pandemic, but last month’s announcement of a 10pm curfew was the latest blow to the suffering sector. A number of venues have contested the move. G-A-Y nightclub in London has legally challenged the government, calling for a scientific justification of the new curfew. In Cumbria, a cross-party campaign has been launched to protect pubs from the impact of Covid-19, calling for the government to extend the furlough scheme in light of the increased restrictions. Businesses are being forced to adapt to the highly limiting circumstances in which they find themselves. The key to the industry’s

A standardised hygiene rating system could also be a useful tool to guide businesses in implementing a robust suite of sanitisation and disinfection measures, while helping consumers understand the compliance of the venue before visiting. Measuring businesses against a shared framework allows for comparative reporting and facilitates consistent monitoring of key protocols. A high ‘COVID-secure’ rating would permit the most responsible businesses to stay open, rather than the blanket approach to restrictions promoted by the government so far. And of course, the government guidelines should be at the heart of all cleanliness practices for any hospitality business. Staff should sanitise their hands frequently, face masks should be worn indoors, and people should stay at least two metres apart, or one metre with a face covering.

Hospitality premises must work alongside a trusted hygiene provider that delivers effective solutions using proven products. This will be central to instilling customer confidence and creating a safe working environment for employees. Consumers must be constantly reassured their health and safety is a priority. Combatting the ‘Fear of Going Out’ is as critical to the livelihood of hospitality businesses as the sanitisation measures themselves.

Although it may sound counterintuitive, particularly for luxury hospitality, businesses should make the invisible visible. Highlighting new sanitising measures of the premises is necessary to demonstrate the wellbeing of guests is the top priority. Clear signposting of hand sanitiser dispensers, labelling of one-way systems and staff observing strictly adherence to the guidelines are effective ways to underline that hospitality businesses are COVID safe.

There are sophisticated products available to support venues on their journey to creating a COVID-secure environment. MYDIS Portals utilise face recognition and mask identification technology to ensure anyone entering the premises is wearing a face covering, in addition to temperature gauges – a key functionality in helping prevent individuals who have contracted the virus from entering. Users walk through these booths and their outer layers are covered in a fine mist of vaporised disinfectant before entering the building. Hand-held fogging machines are also an effective solution for disinfecting high-use areas inside the venue.

Catering to a diverse client base and their sanitisation needs should also be a priority for hospitality businesses. Providing hypoallergenic and alcohol-free hand sanitisers is a holistic way to guarantee hygienic practices amongst guests with sensitive skin. The hospitality industry must demonstrate a deliberate commitment to visible and improved hygiene standards. Making use of sanitisation and disinfection expertise to win back consumer – and government – trust could ultimately ensure the continued viability of the industry.

Licensed Premises 25,000 Down on March Levels as Openings Stall Britain now has nearly 25,000 fewer licensed premises open than before the COVID-19 lockdown, the latest Market Recovery Monitor from CGA and AlixPartners reveals.

The exclusive report shows the scale of the pandemic’s impact on the country’s on-trade. It also highlights its vulnerability ahead of major new restrictions on trading in Scotland from today—where 8,000 licensed premises are subject to closures and severe new limits on trading. Similar measures are expected to be announced by the Government for many areas of northern England. One area expected to fall under these new restrictions, the North East, is the UK region with the highest percentage of pubs, bars and restaurants trading again, according to the report. The region is nearest to pre-pandemic capacity with 83.8% of sites now reopened. The Market Recovery Monitor shows that just over 90,000 premises around Britain were trading by the end of September—a net increase of nearly 4,000 sites in a month. But the figure is sharply down on the 15,500 sites that opened during August, when rising consumer spend-

ing and the popularity of the government’s Eat Out to Help Out scheme incentivised many operators to return. Openings slowed in September after business and consumer confidence was dented by new trading restrictions. The current trading total compares to around 115,000 licensed premises recorded by CGA in March. The Market Recovery Monitor shows that pubs have been much quicker to reopen than restaurants, and more than nine in ten are now back trading. But with ongoing measures including distancing and curfew requirements making conditions much tougher for late-night operators, fewer than three quarters (73.2%) of all known bars and barely half (56.2%) of nightclubs are trading. The sports and social club sector (63.0%) has also been severely affected by limits on socialising. In the restaurant sector, nearly nine in ten (87.3%) casual dining venues are now open. But with many leading brands announcing CVAs or closure programmes, there are now 1,200 fewer sites than there were in March. The report also emphasises significant challenges to independent operators and the London market. Fewer than three quarters (73.3%) of independent businesses have returned, compared to nine in ten (91.7%) managed sites, and there are now 21,000 fewer independents trading than before the pandemic hit in March. In London, three quarters (75.6%) of all sites are open, well down on other major cities including Manchester (83.6%), Liverpool (85.6%) and Edinburgh (82.3%).

“Britain now has around 25,000 fewer licensed premises than it did before the pandemic, and the big question is how much of that shortfall will ever be recovered,” said Karl Chessell, business unit director for food and retail at CGA. “While there are encouraging signs in some parts of the market, it is clear that capacity is closely following the pattern of suppressed consumer demand. August was a strong month of recovery for hospitality in both site numbers and trading, but these figures show that momentum has stalled. Very damaging new restrictions in Scotland and areas of England will undoubtedly weaken the market further, and sustained government support is urgently needed if the industry is to protect sites and jobs over the autumn." AlixPartners managing director Graeme Smith said: “Companies and their investors are deeply concerned about the spectre of new restrictions, such as those introduced in parts of Scotland and those expected to follow in the north of England. Cash remains king and operators will continue to seek ways to preserve as much as they can, but there is a significant risk that without increased government support in affected areas, businesses will not be able to survive further lockdowns. The sector is steeling itself for tough times ahead as we head into the autumn and winter months. “Those that have taken on additional debt to survive this crisis will have a focus on how quickly profits can recover in order to pay this back and recover shareholder value.

Resolution Pub Group Introduce '£12,000 Give Back' to Their Customers Resolution Pubs who own the Jolly Brewers in Shouldham Thorpe and The New Inn, Hockwold-cum-Wilton have plenty of reasons to be cheerful heading into Autumn. Few businesses have adapted to the Covid 19 challenge as well as Norfolk pubs The Jolly Brewers in Shouldham Thorpe and The New Inn in Hockwold-cum-Wilton, which resulted in co-owner of Resolution pubs who own both places being named a Finalist in the Great British Pub Awards as ‘Pub Hero of the Year’. Both businesses are thanking their customers for their support by running a £12,000 October ‘give back’ scheme where diners (both inside and takeaway) receive a scratch card with their order and can win over a thousand prizes. Prizes range from £100 Gift Vouchers to Free Food, Milkshakes and 25% Off Vouchers too. See photos for the full list of prizes. The scheme is running throughout October at both pubs. Adam Noble “The £12,000 give back was something we wanted to do for our customers as they have supported us throughout this unusual summer. Let’s not forget the stress and suffering they have all endured too and it’s our job as community pubs to try and spread some cheer and look after each other." The Jolly Brewers have introduced innovative new features to the business this year, including a village shop which sells everything from everyday essentials to food and drinks from local businesses. Adam Noble: “We originally set the shop up during lockdown to be able to

support our community as well as the wonderful local producers and suppliers who were going through incredibly tough times. If a customer asks us for something we don’t stock, we will go out of our way to try and source it for them. The pub should always be at the heart of the community and it is our job to be there for them during tough times, as they have always been there for us over the years. We started the shop with around 30 products and now we stock over 300 different things from bread, milk, fruit and vegetables to craft items too. The shop is open daily and all safety and social distancing procedures are in place, you can even have a beer in the pub while your other half does the weekly shop!” Both businesses have revolutionised their food offering by introducing an authentic Italian menu using local produce under the name Moninna’s which features dishes such as gnocchi arrabbiata, risotto al fungi, Caesar salad, antipasto as well as a range of delicious pizzas. The full menu can be found in the photos link. Responses have been incredibly positive from customers and also on TripAdvisor. Both Pubs participated in the Eat Out To Help Out scheme but did not claim the money back from the Government. Adam Noble - “We felt that the government had done so much to support businesses like ours from the start, and that allowed us to set up the show and diversify the business to help cope with the pandemic. When Eat Out To Help Out was announced we didn’t want to take any more taxpayer’s money as we felt it could be put to further use in our communities. We sold over £30,000 of meals under the scheme but did not claim one single penny from the taxpayer."

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CLH Digital

Issue 27

Beer Sales Rebounding, But Low Prices Hold Down Cask On-trade beer sales are returning faster than other alcoholic drinks sectors—but underpricing and quality of serve could be holding back the crucial cask ale category.

week than venues selling below that threshold. BrandTrack meanwhile shows that cask ale consumers are more likely than average to pay more for a higher quality drink.

Those were among the headlines from CGA’s Jonathan Jones speaking at a recent Cask Marque webinar, which set out the value of ale and beer to pubs’ recovery. CGA’s data shows that while total beer volumes per outlet in the four weeks to 8 August were down by 15% on 2019, they comfortably outperformed wine (down 33%), spirits (down 37%) and cider (down 25%).

Quality is another issue for the category. It is key to the overall on trade experience for cask drinkers yet in the managed market, less than 7% of lines are delivering the throughput recommended by Cask Marque to ensure a high-quality serve. So, while the size and shape of the range is also important, more balance is needed to ensure consumers are not turned off by bad pints, Jones added.

Cask ale drinkers have been quick to return to pubs since the end of lockdown, CGA’s BrandTrack survey shows, with 70% of them returning by 3 September—five percentage points more than the all-consumer average. Despite that, cask ale’s yearon-year volumes have lagged behind most other beer categories so far— suggesting that some drinkers aren’t fully satisfied with the range and quality they are getting.

CGA’s data shows that beer accounted for around 41 pence in every pound spent on drinks in the on-trade in 2019, with the volume of year-on-year sales down less than 1%. But while lager sales were level and stout sales up, cask ale was the worst performing major beer category, with volumes down 7%. Much of the downturn has been driven by a fall in distribution of cask ale, in line with the long-term trend of closures of drink-led pubs in Britain. Some cask ale sales have also leaked away to other categories like craft beer and spirits, attracted by product innovation and new brands.

CGA’s data also reveals price-related issues in the cask ale sector. Standard cask ale sold at an average of £3.47 per pint in 2019—well below the total draught beer average of £3.64, and over a pound less than categories including world lager (£4.50) and keg craft (£4.81). Even craft cask, with an average selling price of £3.71, is cheaper than premium lager at £3.73.

Conditions for pubs, bars and restaurants were very tough in July and August. But good weather, staycations and pent-up demand for draught made it a relatively good summer for beer, and it’s going to be at the heart of the on-trade’s recovery,” concluded Jones. “Ale has been slower to recover, but cask drinkers remain very valuable consumers, and are happy to spend if the quality and range are right. It might seem counter-intuitive, but in many cases cask ale can sustain a higher price point than we’re seeing at the moment.”

But lower prices may not be driving higher volumes—and in some places the reverse is true, said Jones. Outlets where cask ale’s average selling price is £3.70 or above sell nearly a third (33%) more pints per

Family Opens Their Third Dartford Pub Following Major Revamp A Dartford family is set to open their third pub in the town following a £260,000 revamp with Heinekenowned Star Pubs & Bars.

was in need of TLC and investment to give customers the comfort and quality they deserve. It looks amazing now, and we can’t wait to show people their new-look local. “I’ve worked with my parents since I was a teenager. It’s fantastic to have their support at The Plough and to be keeping up a family tradition by having my children involved, too.”

Three generations of the same family will be involved in running The Plough at Wilmington when it opens its doors on Friday 9th October. The team includes: David and Dilys Clack, who operate The Dart on Chastilian Road and top-rated Trip Advisor pub The Chequers in Darenth; their daughter and son-in-law Nicola and Chris Tume, and the Clacks’ two grandchildren, 20-year-old Billy and 18-year-old Freddy Tume. A further 15 jobs have also been created.

Adds Nicola: “At difficult times like this, a good local is more important than ever to the community it serves. People are travelling less and working from home more, so we want to give them a great pub they can enjoy on their doorsteps. Residents have been incredibly supportive of the refurbishment. The Plough has been closed for more than six months now and they’re desperate for it to re-open. We’re excited to be finally opening and look forward to welcoming them back.”

The opening was originally scheduled for May Bank Holiday but has been delayed by disruption to the building work caused by lockdown. The refurbishment has transformed the previously dated pub into a great quality local serving freshly prepared home-cooked food.

Comments Dugald Macer, Star Pubs & Bars operations director for Kent: “Nicola and her family have a great track record of creating outstanding pubs in Dartford. They’ve got brilliant local knowledge and understand what residents want. Under their stewardship, The Plough looks set to be another asset for the area.”

Having worked at her parents’ pubs for many years, Nicola is taking centre stage at The Plough as its new licensee. Says Nicola: “I jumped at the chance to take on The Plough – it’s a dream come true to have a pub of my own. It’s a beautiful building with bags of character but

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Over Half Of Employees’ Want Pandemic Restrictions To Become Permanent Issue 27

HOW CUSTOMERS ARE FEELING:

Despite the safety measures in place, cautious customers are still hesitant to return to their regular hospitality haunts, with 30% claiming the experience isn’t the same as before the coronavirus crisis. Although 60% of customers found that face coverings didn’t affect the quality of customer service, over a quarter (28%) found that it has been impacting the quality of their experiences negatively. As Brits learnt new skills and invested in gym equipment over lockdown, a third (31%) admitted they don’t need to visit hospitality services anymore, with the top boycotted businesses being gyms (37%), cinemas (36%) and restaurants (21%). In fact, COVID-19 concerns amongst customers are highest in relations to gyms, with 43% stating they would not be visiting gyms until 2021 due to hygiene worries.

HOW EMPLOYEES ARE FEELING: Hospitality employees also want to keep hygiene rules permanent, with the top three being mandatory face masks (32%), mandatory sanitising (61%) and customers to social distance (50%)

Employees have also voiced concerns about working in their high-contact roles, with over a third (37%) not trusting that their colleagues are practicing proper hygiene guidelines.

38% also want face mask wearing to become mandatory, even postcovid

Hospitality employees are most concerned about having to impose restrictions and rules on clients (44%) and infecting their colleagues or clients (26%).

Hospitality customers want mandatory hand sanitisation on entry (66%) and social distancing (60%) to become permanent requirements when visiting hospitality establishments Over half (66%) of hospitality customers are demanding hand sanitisation on entry to become a permanent requirement even after the pandemic has ended, according to new research. The study, conducted by print firm, Solopress, reveals the top concerns from hospitality customers and employees as new restrictions were imposed by the UK government as a response to the rise in infection rates.

Zoe, a bartender based in Leeds, is worried these restrictions are stopping her from doing her job properly. “These new restrictions mean yet another rule for us to enforce and monitor, like our jobs aren’t difficult enough at the moment already. Most businesses aren’t in a financial position to pay doormen or bouncers anymore, so it lands on us regular employees to do this – which can be especially intimidating when you’re dealing with drunk people in a bar.” “Most customers I deal with don’t even follow the guidelines properly, I’ve seen people swapping and sharing their masks, so there clearly needs

CLH Digital

to be more education around not just what the rules are, but how to follow them properly.”

“That fun, enjoyable experience of working in a bar has slowly diminished. Customers can’t even see me smile behind my mask, and the social aspect of chatting with customers is something I loved about my job.”

THE FUTURE FOR HOSPITALITY: Despite these concerns, over half (52%) of customers said they are still going to spend money in the hospitality sector to financially support local businesses. Employees and customers alike have echoed hygiene concerns, but the majority (76%) of hospitality staff said customers are adhering to the new guidelines. The new government restrictions have caused concern for the financial future of hospitality, but employees are still satisfied as 70% plan to stay in their roles and have no plans to work outside of the hospitality and leisure industry for the foreseeable future, despite the reduced job security in the industry. Simon Cooper, Managing Director of Solopress said: “We have a brilliant client base in the hospitality industry and wish them nothing but the best in these unprecedented circumstances. It’s clear that both staff and customers have concerns about safety and hygiene, and these will continue even after the pandemic. “With just a little investment in protective products and essential equipment, hospitality businesses can help ease these concerns and make customers and employees feel as comfortable as possible. We’re proud to be producing items like sanitiser stations and floor stickers, which are clearly paramount in creating a safe environment for both.” To help hospitality businesses operate safely under the new restrictions, Solopress has launched a range of COVID-19 essentials such as visors, sneeze guards and sanitiser stations.

Stonegate Announces Drinks Give Away for Launch of New Football Season “It is so easy to find out which of our sites is participating and redeem a free drink via our exclusive table service app. As many of our sites are still running at a reduced capacity we advise our customers to plan ahead and pre-book a table in one of our many sport bars which can also be done via our app.”

Stonegate Pub Company has announced a drink give away through its We Love Sport app to celebrate the new football season. Customers have the choice of Brewdog Pale Ale, Brewdog IPA, Hop House 13, San Miguel, Carlsberg, Amstel, Heineken, Carling, Budweiser, Orchard Thieves, Strongbow or Strongbow Dark Fruits; or a bottle of Heineken 0.0, Coca Cola or Diet Coke. This offer is available across selected We Love Sports venues until 19th October.

To claim a free drink: 1. Download the We Love Sport app: https://www.welovesport.co/sportsapp/ 2. Register for a free account on the We Love Sport app. 3. Find your nearest pub or bar to watch an upcoming match. 4. Show a member of staff your unique voucher code to redeem a free drink. 5. T&C’s apply and can be found on the We Love Sport app offer section.

Stephen Cooper, Sports Marketing Manager for Stonegate Pub Company, said: “I can’t think of a better way to kick off the football season, than with a free drink! Don’t worry, we are not under the impression football is restricted to the Premier League, this promotion is also running for the EFL and the SPFL, even though they have already begun.

Further Lockdowns Must Come With Full Package of Financial Support Pub and hospitality trade bodies UKHospitality, the British Beer & Pub Association and the British Institute of Innkeeping have written to the Chancellor and the Health Secretary, urging the Government to ensure that any new lockdown measures are targeted, proportional and are accompanied by a credible financial support package. The request comes following the announcement of closures and restrictions in Scotland and ahead of anticipated lockdowns in the North of England. In the letter, the trade bodies have reiterated their support for the Government’s approach to public health and have highlighted the efforts made by hospitality businesses to ensure their venues are secure. The letter also highlights the disproportionately small number of COVID cases linked to hospitality. The trade bodies support the introduction of a tiered system of

restrictions, provided they are targeted, proportionate and implemented on a regional basis. The criteria for different tiers must be communicated to businesses and consumers clearly and the bodies encourage the Government to engage with them to ensure the measures are practical. Crucially, any further restrictions or lockdowns must come with immediate financial support, supplemented by measures to support revival in 2021. The trade bodies have recommended: A grant of 5% of the rateable value per week, uninhibited by State Aid rules or rateable value caps. This percentage could be lower for less severe restrictions Amendment of the Job Support Scheme to allow a reduced minimum number of hours worked for businesses under restrictions – for closed businesses this should be 0%, rising to 20% for mid-level restricted businesses Extension of the business rates holiday through 2021/22 with VAT remaining at 5% throughout 2021 Support on the issue of unpaid rent – extension of current protections and Government engagement with industry on innovative solutions to bring landlords and tenants together to find a solution.

In a joint statement, the trade bodies said: “The cumulative effect of restrictions is already being felt by businesses and a tightening of those restrictions could be fatal if not done correctly. It is crucial that any further restrictions or lockdowns are implemented so as to allow businesses to survive and then rebuild afterwards. “We are totally supportive of a tiered approach, implemented locally, which will put the health of the public first, but will also enable our sector, which has been devastated, to survive. “If the Government decides to implement this tiered strategy, it is vital that the terms of the new system are communicated clearly and quickly. We hope that the Government will also engage with us to ensure that any restrictions are proportionate, effective and avoid the potential for further business failures. “Central to this working will be a comprehensive package of financial support to ensure that businesses survive and jobs kept secure. Our sector has been hit hardest of all by this crisis and we desperately want to avoid further catastrophe, while making sure public safety remains the priority.”

Hotelier Calls For Greater Consultation From Government To Save Decimated Hospitality Sector 16

CLH Digital

Issue 27

A Liverpool hotelier has called on the Government to consult more closely with leaders in the hospitality industry to ensure that the sector is not destroyed by the latest rise in the spread of the coronavirus.

The call comes as the latest round of measures are putting even greater pressure on the sector, with many employers fearing their businesses may not survive another extended lockdown. Lawrence Kenwright, the co-founder of the embattled Signature Living Group, has warned that without a co-devised plan to protect hospitality then worse will follow for a sector which has already been decimated in 2020. Signature Living operates numerous hotels, apartments, restaurants and event venues across the UK with a number of their property assets having fallen into administration as a direct result of the pandemic’s impact. The jewel in their crown is The Shankly Hotel in Liverpool, currently the subject of a four-part BBC1 primetime documentary series, The Grand Party Hotel which Signature Living continues to operate. While the Shankly Hotel remains open for the time being, observing all Covid-related Government guidelines, as well as regularly receiving a deep clean, Mr Kenwright has had to temporarily close the Arthouse Hotel, Signature Living Stanley Street and the popular Alma de Cuba

venue.

Mr Kenwright said: “There is an obvious lack of experience in hospitality and tourism in the cabinet and this needs to change. Sending thousands of people out on the streets at 10pm all at the same time to party at home via the supermarket is a shambles and can only add to the spread of the virus. The Government needs to listen to the sector so we can help them and protect our industry at the same time. “As a sector we are walking a constant tightrope. For example, Alma De Cuba before lockdown would continually achieve sales in excess of £50k for Saturday night, last Saturday we achieved sales of just £3k. Responsible operators can protect their customers within their premises better than on the streets. Clearly we can no longer keep sites open that are now clearly making a loss. “In my view, to come out of this recession and the virus, which is here to stay at least until March, we need a steadfast plan, co-created by leaders in our industry, properly endorsed where each enforcer understands what they are allowed to enforce and a plan which we and our customers can more easily understand. “By pooling the depth of knowledge of leaders in this sector, who know better than anyone the needs of staff and customers, we can guide and advise on options for robust and safer ways to operate.” According to UKHospitality, which represents the interests of the nation’s bars, coffee shops, contract catering, hotels, nightclubs, visitor attractions and other leisure venues, the hospitality sector employs 2.9 million people and generates £130bn in economic activity. It is the third largest private sector employer in the UK, double the size of financial services and bigger than automotive, pharmaceuticals and aerospace combined. Now working with its investors to rebuild the company, Signature

Living has been continuing with several developments during the pandemic and plans to open more venues in the coming months.

But Mr Kenwright fears that if the Government does not approach this phase of the crisis in a more inclusive way then what is to come will be worse than when the crisis first broke in the spring. Last week Liverpool City Region’s political leaders called for urgent financial support in the wake of new coronavirus restrictions. They fear that measures restricting social gatherings in pubs, bars and restaurants will have a particularly significant impact on the Merseyside economy given its reliance on hospitality and tourism. The industries account for half of the business rates that fund public services in Liverpool. Mr Kenwright said: “We need to protect our businesses, our employees, their families and our cities and towns so we can help lead the recovery after the worst of this devastating pandemic has passed. “We are at war with this disease. In a war, industry leaders are added to a war cabinet to help guide when extraordinary measures are needed so as to secure the best outcome. This was needed when we were talking about manufacturing and distribution of PPE, testing and test and trace, it just didn’t happen. We need a seat at the table because at this point the only voice of reason comes from the scientific sector, with very little consideration for the huge devastation caused through the lack of jobs. Unemployment may rise to 15%, up from 3.9%. “Let’s also not forget that we may sit within the tourism sector, but we engage with many other sectors outside and we clearly will have to tighten our belts with other companies we contract with. How can our Ministers, many of whom have never employed a single person, be left to preside over the culling of the UK’s workforce. This new form of collaboration is urgently needed for the tourism and hospitality sector or the consequences will be dire, if not irreparable.”

Celebrity Chef Cyrus Todiwala Shares His Favourite Lamb Recipe For National Curry Week Celebrity chef Cyrus Todiwala OBE, DL has created a new recipe using British lamb for fans of flavour and spice to try during National Curry Week this week (5-11 October).

plicity and flavour. Its simplicity is perhaps what gives it the character and makes it a base dish that can be used in several other variations. For example, instead of potatoes you could add fried pieces of okra, squash or pumpkin. You can finish it with or without the rice and that is what makes it a unique dish that I myself grew up on.

The recipe, Khara Gos Ni Biryani – Chef Todiwala’s take on a lamb biryani – combines British lamb leg with a mix of spices, tomato, potato and rice – and is one of the chef’s go-to dishes to impress, even when time is limited.

“I always use British lamb when preparing this dish in the restaurant or at home. We’re lucky to have top quality producers supplying lamb with flavours that elevate the dish and complement the spices of India.”

Using the best quality, seasonal British lamb is something celebrated by industry bodies Quality Meat Scotland (QMS), England’s Agriculture and Horticulture Development Board and Hybu Cig Cymru – Meat Promotion Wales, who have come together to jointly provide consumers with the knowledge that when they are cooking with lamb, they choose to make it with locally produced meat of the highest quality standards. Cyrus said: “This has to be one of my favourite lamb preparations for its sim-

Cyrus’s top tips for the dish include: • Cutting the fat and sinew off before cooking the lamb – you can ask your butcher or supermarket meat counter to do this for you • For a traditional flavour, first boil your potatoes but finish them off by deep frying • Serve with the perfect accompaniments of raita and some red onion salad Lesley Cameron, Director of Marketing and Communications for Quality Meat Scotland (QMS) said: “We’re really pleased to be working with Chef Todiwala for National Curry Week, and he’s created a dish that is bound to be a real winner in households during the week and into the winter months. “In the UK, we have access to some of the finest red meat, such as British lamb which is naturally reared on trusted farms to the highest quality standards. Don’t be afraid to ask questions at your local butcher shop or supermarket meat counter to find out more about where your lamb is coming from.”

Cyrus Todiwala’s Khara Gos Ni Biryani recipe INGREDIENTS – 5 PORTIONS Boneless lamb leg Oil Cinnamon stick Cardamom, green Whole cloves Whole dried red chillies Onions Cumin powder Coriander powder Turmeric powder Ginger, garlic paste

Fresh tomatoes Potatoes

Salt Fresh coriander Sea salt aside Basmati rice Saffron strand

500g, sinew, fat and gristle removed and cut into 1 inch pieces (Get your butcher to cut some lamb bones for you and add these in.) 4 tablespoons 1 x 2-inch piece 3-4 flattened, or just gently crushed 3-4 4-5 large, broken into pieces 2 medium sized, chopped 1 tablespoon 1½ tablespoons 1 level teaspoon 1½ tablespoons (To make this take roughly 4 cloves of garlic and a 1-inch piece of ginger, peeled, and mix them together as finely as you can in a mortar to form a paste) 2-3 chopped 2 large, cut into large cubes, or into 4 lengthways (We would generally boil them first in their jackets, then cut them into chunks and fry them. You can shallow fry them and keep them ready to be added when assembling the biryani.) To taste 2-3 tablespoons, chopped To your taste, crushed and dissolved in some cold water and kept 500g, washed and soaked in water A good pinch added to three tablespoons water

METHOD 1. Clean and cut the lamb, unless the butcher is doing it for you, or you are buying pre-cut lamb. Try not to cut the cubes very large, but rather a 1-inch dice will be sufficient. 2. Add the oil to a heavy casserole pan and heat until the oil becomes hazy. Add all the whole spices as well as the red chillies. 3. As soon as you see the spices swell, puff and change colour add the onions and sauté until they get a good brown colour. 4. Add the lamb and seal well, turning occasionally so that it browns well. 5. When the liquid has almost dried up, mix the three remaining spice powders in a little water to form a thin slurry and add to the pan, along with the ginger garlic paste, stir well and continue cooking. 6. Meanwhile, boil the potatoes for 20-25 minutes. Alternatively, you can boil until just done and then deep-fry them, as we Parsees like to do. 7. When the lamb and the masala is well sautéed add salt and enough water or stock to just about cover the lamb, cover the pot with a tight lid and simmer for 25-30 minutes. Check from time to time also ensuring that the sides of the pot are kept clean.

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When the lamb is nearly half done, season the rice and cook with a few bay leaves and salt to taste for 8-10 minutes then drain immediately. As soon as the lamb is half done add the chopped tomatoes and continue cooking then add the potatoes, (or if deep fried then add when assembling the biryani). When the lamb is cooked, check for seasoning again. Stir in the coriander. Preheat your oven to between 120-130°C, Fan, Gas Mark 1-2. Take a clean casserole pot that can hold all the layers and with a good lid so that it can be placed in the oven. Place some rice at the bottom of the pot and then add a layer with half the lamb on top. Spread well. Add some of the potatoes and then some rice. Repeat the layers, with some potatoes, finishing with the remaining rice. Spread evenly. Pour the saffron water all over the top and if you like, add a few small dollops of butter on top. Cover the pot and place it in the middle shelf of your oven. Bake for at least 50-60 minutes and then turn the oven off leaving the pot in the oven. Meanwhile, you can prepare the accompaniment whilst the rice is in the oven and this can be a nice raita and some red onion salad. Serve the lamb with the accompaniments.

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Changing Covid-19 Measures and Data Protection 18

CLH Digital

Issue 27

Following the recent changes to how food and drink is served and ordered in hospitality venues in England, information law expert Daniel Milnes from Forbes Solicitors looks at the importance of protecting customer data. Of the new Government COVID-19 measures introduced in England on 22nd September 2020, the 10pm curfew for the hospitality sector has commanded the most attention amongst pubs, bars and restaurants. And, although this is completely understandable, operators shouldn’t lose focus on how the new measures affect their responsibility to properly collect, process and protect customer data. Getting it right when it comes to customers’ personal information can deliver benefits in two key areas for hospitality venues. The first is compliance with laws such as The General Data Protection Regulation (GDPR), while the second area is reassuring customers who are increasingly concerned about sharing personal information. The latter has become even more important following media coverage of hospitality staff misusing customer information to perpetrate sexual harassment.

COLLECTING AND PROCESSING MORE DATA Prior to the changes in September, it was mandatory for hospitality venues to collect personal information for NHS Test and Trace. This hasn’t actually changed. However, the new Government measures, by default, are leading to operators collecting more customer data. The requirement for people’s orders to be made from tables in licensed premises has seen some venues introduce ordering via mobile phones. Customers will either text what they want, send it via a designated app or use messaging apps like WhatsApp. Whilst all these options provide convenience and the ability for venues to quickly adapt to the new COVID-19 laws, they also present owners with a number of considerations in terms of protecting customer data.

POLICIES AND PROCESSES The use of mobiles means that customers, at the very least, are sharing their phone number with venues. Operators may also ask people to add their name to messages to help with the practicalities of getting food and drink to the right customers. There’s then the consideration that payment will be made electronically. Some of these actions like paying by card aren’t new to pubs, bars and restaurants. However, when a customer is suddenly adding their first name into the mix, which may only appear as an initial on a bank card, as well as their phone number, the venue is suddenly building a more complete profile of customer information. GDPR will apply to the whole of the information held about a customer and not each piece in isolation. Operators have a legal duty to ensure this customer information is not exploited and is only used for the reasons that an individual provides their personal information for. Essentially, if a customer shares personal information to assist with getting food and drink to their table, that information shouldn’t then be used for any other reason (unless the person has consented to this) and especially not for personal approaches by staff

members. Venues should put a policy in place to help ensure compliance with the Data Protection Act and GDPR. The key thing this achieves is that it makes it clear what the roles, responsibilities and processes are for collecting and managing customer data. It can help protect owners and managers against everyday risks such as bar staff using personal information to contact customers without their permission and customer data being used beyond the reasons it was collected for. The policy may also limit which members of staff can access phones and apps used for customer orders. Some smaller venues may use one designated mobile phone for ordering, with this device passed amongst multiple team members as they respond to orders. This creates the risk of personal information being more easily exploited and it being more difficult to pinpoint breaches.

DEVICE AND APP PROTECTION Operators need to be also mindful of the risk of phones or apps being maliciously targeted. This may happen electronically via an act like hacking or physically where a person accesses the device and opens messages and apps. As part of the GDPR, companies that are collecting and processing personal information must protect against the accidental or unlawful destruction, loss, alteration and unauthorised accessing and transmitting of data. This means pubs, bars and restaurants must ensure they are taking the necessary steps to avoid data security breaches. Practically, operators will need to consider steps such as password protecting mobile phones and other electronic devices, encryption of data and limiting who can access and process personal information. They also have a responsibility to ensure that any third parties they use, such as app providers and developers, have taken the necessary steps to protect software against a security breach. For example, a venue may buy-in specialist services to develop an app for customer orders. This does not remove the hospitality owner’s responsibility for the security of that app, just because it has been created or is hosted by another company. The same should be considered for popular apps like WhatsApp. If they suffered a breach, this could leave venues who have collected customer data via the platform exposed to complaints and claims, especially if the vulnerability in the system was known and the venue ran the risk anyway. Venues offering customers free wi-fi through which to use apps should also consider how wireless networks can be protected from malicious access.

TAKING PRACTICAL STEPS These are uncertain and very challenging times for the hospitality sector. Even at the time of writing, venues in parts of Northern England face the prospect of further Government-enforced closures. The last thing operators need are concerns about Data Protection and GDPR breaches. However, compliance doesn’t need to be unnecessarily complex, time-consuming and expensive. By taking simple steps such as clearly displaying why data is being collected and explaining how this will be used, limiting which members of staff process personal information and password protecting devices could all help operators to safeguard themselves and their customers against exploitation of data. Venues must also train their staff and make misuse of customer information a potential sacking offence to show their commitment to data protection.

CAMRA Releases A New Season Of The Popular Podcast Pubs. Pints. People. The Campaign for Real Ale has released a second season of the popular podcast Pubs. Pints. People. which is available to download on Apple Podcast and Spotify. Returning to the airwaves on 22 September, season two features fresh interviews, archive dives and beer recipes. Hosts Katie Wiles, Matt Bundy and Ant Fiorillo will be sitting down with leading experts in the industry such as Roger Protz, Jonny Garrett, Natalya Watson, James Finch and more. It forms part of the organisation’s new Learn & Discover offering to help beer lovers and pub-goers learn more about their favourite drinks and stay connected to the industry they love. It is free to access for members and non-members alike and has proved incredibly popular since its launch in April 2020. The podcast released 20 episodes in its first season on topics ranging from ecobrewing to Belgian brews to pubs surviving lockdown. You can catch up today by visiting https://shows.acast.com/pubspintspeople/ Coming up this season includes:

Walker • 3 November - Pubs & Mental Health, featuring Professor Robin Dunbar of Oxford University and Will Hawke • 17 November – The Science of Beer, featuring Amy Booth at JW Lees and Luke Raven of Ilkley Brewery • 1 December – Micropubs: COVID victim or survivor, featuring the Butcher’s Arms and the Vessel • 15 December – Christmas brews, featuring Jonny Garrett and Gospel Green cider Podcast producer Katie Wiles says: “The new podcast has been a fantastic means of staying connected with our members and beer lovers, particularly during the difficult period of pub closures earlier this year. What’s fantastic about beer and pubs is that it’s a topic that gives us a huge amount of scope and material to chat about – from modern brewing methods to diving into CAMRA’s rich 50-year archive. We’ve had some fantastic guests on the show to date and can’t wait to chat with more in season two!”

Star Pubs & Bars Boosts Rent Concession Programme for Leased & Tenanted Pubs • 20 October – Beer vs. Cider tasting, featuring Natalya Watson, James Finch and Neil

Star Pubs & Bars is to extend rent concessions for its leased & tenanted pubs throughout November at a cost of £2.8m and will then review them on a monthly basis for the foreseeable future the company announced this week. It will see pubs benefitting from the same rent reductions they received in October during November. Pubs will be given a 30%, 35% or 50% reduction depending on their individual circumstances and the Government support they have been able to access. These calculations have been made transparently and details are available on the Star Pubs & Bars website. The move brings Star’s total investment in rent reductions to £27.8m since the end of March. In addition, the company confirmed it would continue to review rents in areas where there are local lockdowns that prohibit pubs from opening altogether. To date Star has cancelled rent for its pubs in Aberdeen, Bolton and

To find out more, visit https://camra.org.uk/podcast

Leicester whilst they have been forced to close during local lockdowns. The company are also cancelling rents entirely for over 100 of their pubs forced to close in Scotland’s 16 day central belt lockdown from tomorrow. Lawson Mountstevens, Star Pubs & Bars Managing Director said: “We’re committed to helping our licensees through these uncertain times and reducing rent is central to the support we’re providing. “The introduction of the 10pm curfew and additional restrictions in many areas are impacting consumer confidence and are a major blow to licensees who have worked so hard to get their pubs safely back up and running. “Alongside the whole industry, we’re urging the Government to put further financial assistance in place to offset these measures and to clarify their plans as a matter of urgency in order to bring some much-needed certainty to the hospitality sector and prevent further business closures.”

World Mental Health Day: 3 Tips For Caring For The Mental Health Of Shift Workers 20

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Issue 27

demands due to the pandemic, which can make managing their mental health even more challenging.”

Christian provides some top tips on how employers can take greater care of the mental health and wellbeing of employees in the industry, particularly during the pandemic:

1. PLAN SHIFT SCHEDULES FAR IN ADVANCE “Where possible, create your schedule at least one month in advance. This might be a difficult task due to the constant review of government guidelines, but it’s still important to try to schedule as far ahead as possible. According to psychologists, planning things in advance leads to less stress and more happiness2. “Unfortunately, one of the most stressful things about shift work is that you often don’t know when you’ll be working and when you’ll be off. Whether it’s trying to balance something like family commitments, or study — or even something like finding the time to exercise and look Image source: Planday.com after yourself — unpredictability can complicate your self-care no mat2020 has been one of the toughest years ever for the hospitality indus- ter what you do for work. This can be particularly difficult in fast-paced try. Not just financially, but the impact on the mental and physical wellbe- industries, such as hospitality. ing of workers has been hugely challenging. “Too many restaurant managers post their staff work schedules once a The industry charity, Hospitality Action, is about to launch an industry- week, for the coming week. For example, a manager might post their schedule every Sunday, and that schedule begins the very next day. Or wide survey into current attitudes towards mental health and stress in some restaurants simply post a paper schedule on the wall, so employthe sector - following its previous report in 2018 which found that 46% ees who don’t work on Sundays have to either come in on their day off of respondents had struggled with a mental health issue that year1. or call to find out when they’re working next.” With closures of pubs, bars and restaurants across the country 2. RESPECT EMPLOYEES’ REQUESTS TO WORK throughout the pandemic, and new local restrictions being introduced paying greater attention to employees’ mental health has never been OR NOT WORK PARTICULAR SHIFTS more important. “In addition to planning work schedules in advance, it’s important to Christian Brøndum, CEO at the workplace management platform, Planday, comments: “While increased awareness and conversation about mental health is an important step in the right direction, shift and gig economy workers are seeing an increase in stresses and

allow your employees to choose which days and times they want to work. According to research by Office Team (a staffing service), flexible scheduling was employees’ top answer when they were asked about benefits that best support work-life balance3.

“People have other responsibilities besides work. We all do!

“Whether that’s family needs, medical appointments or social functions that they want to attend. Whatever the reason, giving them this bit of autonomy in their schedules will help to reduce stress and improve their mental health.”

3. ALLOW EMPLOYEES TO SWAP SHIFTS IF NECESSARY “As a manager, you know that urgent needs often pop up at the last minute. Perhaps an employee’s child gets sick or there is a death in the family. Or maybe the employee just really needs a day off to unwind and focus on their mental health. “In these situations, it’s important that you give your employees the option to change their work schedules by swapping shifts. This doesn’t have to be complicated. For example, investing in planning software gives you this capability with zero effect on your business operations. “Shift work can be stressful, especially if employees pick up shifts or receive their schedules very last minute. This makes it difficult for them to plan their lives. “Planning your shift schedules in advance, allowing employees to choose their availability, and giving them the option to swap shifts, will go a long way toward caring for your employees’ mental health.” For more information and advice on how to care for the mental health of shift workers, visit: https://www.planday.com/blog/why-youshould-promote-work-life-balance-in-your-workplace-and-howto-do-it/ 1 https://www.bighospitality.co.uk/Article/2020/09/14/Hospitality-Action-launches-industry-widemental-health-survey 2 https://healthland.time.com/2011/05/31/study-25-of-happiness-depends-on-stress-management/ 3 https://www.forbes.com/sites/victorlipman/2016/11/23/why-do-managers-and-employees-havesuch-different-views-of-work-life-balance/#7eba3abc3327

New Partnership Announced Between Greene King and The International Slavery Museum more young people from Black, Asian and minority ethnic backgrounds to begin a career in hospitality.

A new partnership has been announced between the International Slavery Museum and brewer and pub company Greene King to help raise awareness and educate about the historic transatlantic slave trade. As part of the new partnership, Greene King employees will get the opportunity to take part in online workshops on Understanding Transatlantic Slavery and the museum will also work with Greene King on exploring the history of Benjamin Greene, one of the brewer’s founding members, who profited from slavery and argued against its abolition in the 1800s.

Its brewery in Bury St Edmunds was originally founded in 1799 by Benjamin Greene. After founding the brewery, he went on to own cane sugar plantations in the West Indies where he owned enslaved Africans and profited from their labour. Even in the 1800s, his views on slavery were extremely unpopular and in the brewery’s home of Bury St Edmunds he wrote columns in his own newspaper that were critical of those campaigning for the abolition of slavery. He was also financially compensated when slavery was abolished.

The partnership begins with financial support by Greene King for the National Museums Liverpool’s Black History Month programme in October and will be followed by initiatives over the coming months as part of Greene King’s wider inclusion and diversity programme.

Greene King’s partnership with National Museums Liverpool is part of a wider inclusion and diversity strategy to champion equality and diversity within the company but also to better understand and address the impact of the actions by one of its founders.

Announcing the new partnership, Greene King chief executive Nick Mackenzie said: “There is no place for racism or discrimination anywhere in society and I am proud to be at the beginning of this exciting partnership.

In August, Greene King strengthened its partnership with the Prince’s Trust with a new five-year agreement, increasing funding by a third and pledging to create 1,000 opportunities for young people and an increased financial commitment to the charity linked to the diversity aims.

“We’re working hard to build a more inclusive and diverse workforce with increased opportunities for people from minority ethnic backgrounds, but equally we don’t want to lose sight of the past.

The partnership aims to lift the percentage of young people from Black, Asian and minority ethnic backgrounds entering the business through the partnership from 24% currently to 40% by year five. The partnership will also deliver mentoring and talent programmes to develop future leaders.

“It is inexcusable that one of our founders profited from slavery and while that was nearly 200 years ago we can’t pretend it didn’t happen. We want to educate and work with the International Slavery Museum to learn more about the past and better inform our choices for the future.” Richard Benjamin, Head of International Slavery Museum, said: “The move by Greene King to support Black History Month and commit to working with the International Slavery Museum on educational and transformative initiatives is a positive step in the right direction. Reparative justice must acknowledge past abuses and respond to their continuing legacies. We hope that more institutions and businesses in the UK with the same historical links to slavery can be equally as transparent about their origins. We are therefore pleased to work with Greene King, to share our resources and knowledge, and to help them become a more diverse and inclusive employer, one that can be the model for best business practice.” Greene King made a commitment in June, as part of wider discussions about British companies with historic links to slavery, to accelerate its diversity ambitions and significantly invest in initiatives to support

In addition to this new diversity linked partnership programme with The Prince’s Trust, Greene King is listening to a range of stakeholders, from customers and colleagues to charities and other organisations before announcing its full diversity and inclusion strategy. Several initiatives, however, are currently active including: • A data gathering exercise among the company’s 38,000-strong workforce to capture ethnicity insights, inform decision-making and progress on the company’s inclusion and diversity agenda • Implementation of a ‘comply or explain’ diversity target with partnering recruitment agencies • A new employee led race diversity group which sits alongside established Greene King LGBT and Women’s networks to support colleagues and inform decision making • A partnership with Women in Hospitality, Travel and Leisure’s Inclusive Leadership programme including sponsoring a series of webinars

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CLH Digital

Issue 27

Government Issues Call For Evidence In Alcohol Duty Review The government has launched its “alcohol duty review” call for evidence which has been welcomed by trade bodies.

tinctions”, and reduce administrative burdens for businesses when paying duty.

The Alcohol Duty Review aims to improve the current system to make it simpler, more economically rational and less administratively burdensome on businesses and HMRC. This call for evidence seeks views from respondents on how well the current system works (both for the individual duties and as a system as a whole), and also looks at whether:

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The WSTA welcomes the Government’s call for evidence to inform a comprehensive review of UK alcohol taxation, now that the UK has left the EU.

• the method of alcohol taxation should be standardised • the duty categories should be changed or unified • products should be consistently distinguished by their strength • distinctions should be made based on the place of retail • small producer reliefs should be extended or standardised • duties could be uprated for inflation in a more consistent manner • a single process for approvals, declarations and payments should be introduced • more could be done to tackle avoidance and evasion of duty Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We welcome the call for evidence under the Alcohol Duty Review. The Government now has the opportunity to set out how it will back Britain’s world-renowned pubs and breweries, which support 900,000 jobs, contribute £23 billion to the economy and play such a vital role in local communities throughout the UK. Our sector needs more support to help it recover from the devastating impact of COVID-19. “Now that we have left the EU now is our opportunity to create a more level playing field compared with other major beer producing countries and support our British brewers. We pay 11 times more beer duty than Germany or Spain. As part of this review we will be urging the

The UK’s wine and spirits sector generates almost £50bn a year in economic activity, supporting some 360,000 jobs and contributing a huge £17bn to the public purse. The current excise duty regime is complex and fails to support UK consumers, UK businesses – especially SMEs – or the Exchequer. The existing EU framework is unnecessarily complex; and has created a distorted market and an uneven competitive playing field. Any new system needs to be both simpler and fairer to all products than the current one. This would benefit UK consumers, support business growth and increase revenue to the Exchequer. Government to support and foster growth of our world-renowned pub and brewing industry just as other Governments of great brewing nations do.” The Government (HMRC and HMT jointly) has today launched a call for evidence for the much anticipated Alcohol Duty Review. This was announced at the 2020 Budget in March. The review takes into account that the UK will be leaving the European Union and will therefore be able to reform the current system, which the document argues is complex and inconsistent. The Government’s aim is to simplify the current model, create a more “economically rational” system with “fewer distortions and arbitrary dis-

As the largest and most broadly based UK trade association, the WSTA is well-placed to contribute to a review that should consider the operation of the whole of the excise duty system for alcoholic drinks, not just product rates. A thorough review will take time to complete and then implement. We have some concerns about businesses’ capacity to contribute given a deadline at the end of November, which falls during the period including the vast twin challenges for Autumn 2020: one of the most important Christmas trading periods in modern times and preparations for the end of the Transition period. But we note that this call for evidence is only the first phase and that there will be future opportunities for respondents and stakeholders to contribute.”

£7 Billion Hit To Economy-290,000 Jobs Lost Unless Government Changes Tack On Pubs The British Beer & Pub Association (BBPA), has published a new report with Oxford Economics, the renowned forecasting and analysis consultancy, modelling the likely impact of Coronavirus on Britain’s brewing and pub sector. The report, titled “UK Beer and Pub Sector: Coronavirus Scenarios Report”, models three scenarios on how Coronavirus could impact the sector, based on different assumptions underpinned by data and insights from surveys of pub and brewing businesses.

According to the report, the increasingly likely scenario shows that more than 290,000 jobs will be lost, a third of the 900,000 jobs the pub and brewing sector currently supports (1). Of the 600,000 people directly employed in pubs, 43% are held by people under the age of 25, meaning they would be most affected by such a cut to employment opportunities in the sector. If this situation were allowed to become reality, it would mean that the total economic output of the beer and pub sector in the UK – a world class sector that is the envy of other nations – would fall by 31%, or £7.4 billion. £3.9 billion in wages would also be lost from the economy for good. This most likely scenario was based on assumptions informed by feedback from a wide range of pub and hospitality businesses in recent surveys. The evidence from which suggests that one in four pubs will close without more Government support and of those that do remain, 78% will only breakeven at best with a significant decline in beer sales. The survey that informed the modelling was undertaken before the latest restrictions were introduced including the 10pm curfew and table service only, which will now only make the modelled scenario even worse. According to the BBPA, the economic modelling proves that the Government must change its tack to save the beer and pub sector and enable it to lead the economic recovery once the Coronavirus epidemic has passed. It says that upon seeing this evidence, the Government must do all it can to ensure one in four pubs don’t close and 290,000 jobs from the sector aren’t lost. Especially after more than 100 hospitality businesses wrote to the Prime Minister directly, personally urging him to intervene and support their sector as a matter of urgency.

The trade association says the Government can do two things to turn the tide and stop the gloomy, but likely, forecast from becoming reality. Firstly, it says the Prime Minister must review the 10pm curfew at least every three weeks and remove it if it is found not to impact the spread of the virus. Secondly, it says the Prime Minister must provide a sector specific package of support for pubs and hospitality that will protect their businesses so they can survive and fully recover once the epidemic has ended. According to the BBPA, this must include an extension to the VAT cut and business rates holiday through 2021, along with a significant cut in beer duty, lockdown grants and removal of employer contributions for hospitality businesses to the Job Support Scheme. Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “This new evidence shows the Government must change tack by reviewing the effectiveness of restrictive measures like the 10pm curfew and providing a far greater package of financial support to save the pub and brewing sector. “It would be inexcusable to allow more than 290,000 sector jobs to be lost with a £7 billion hit to the economy, when it could be avoided with the right Government support to help keep pubs and breweries open. Protecting these jobs – many of which are held by under 25s – will also avoid the economy being hit by the loss of £3.9 billion in wages alone. “It’s important to remember that outside of the current circumstances our sector is a thriving one – and when this epidemic ends it will be key to driving the economic bounce back we will desperately need. For that to happen though the Government must invest in it now to ensure its still here to play that role. “There is more to this than the economy and jobs though. Pubs are the heart of our communities and brewing in Britain is a key part of our heritage. Losing them would be a major loss to our culture and national identity that cannot be allowed to happen.” Referred to as “Scenario 3” in the report. Reasoned as increasingly likely scenario based on survey of members conducted by BBPA, UK Hospitality and the British Institute of Innkeeping with trade market research company CGA that evidences this scenario is most likely in current circumstances. See here for more info: https://beerandpub.com/2020/09/23/quarter-of-hospitality-businesses-believe-they-could-fail-innext-three-months-without-further-government-support/

Herald Launches Brochure To Support New Product Range based on quality and price.

Quality disposables manufacturer and supplier, Herald is publishing a new brochure to support what is an extended product range. With extra lines introduced across multiple product categories, Herald is focusing on the catering and food to go sectors where demand is currently high. New products include a wider selection of single, double and triple wall cups and a choice of eco sip lids made from CPLA, a renewable material created from plants. These lids complement Herald’s 8 oz, 12 oz and 16 oz hot paper cups, which have long been a market favourite

The company has recently expanded its sustainable offering, adding to its range of bagasse items to include square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are in great demand. Besides the bagasse products, the new brochure also includes Herald’s natural birchwood cutlery, stirrers and skewers and a complete cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Managing director of Herald, Yogesh Patel explains how the company has felt its way

through a changing market: “The past six months or so have been about us reacting to the changes and making sure we had the right structure in place to support the catering and food to go sectors. As the nature of eating out shifted so dramatically, with pubs, cafes and restaurants concentrating on the take out market, there was a real need for a varied choice of auxiliary disposable products to support this new service offering and we have stepped up our supply to meet this need.” With over thirty years since its inception, Herald is renowned for its unrivalled breadth of product choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect both reputation and customer expectation. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 to order a copy of the new catalogue.

CLH Digital

Issue 27

HALLOWEEN AND BONFIRE NIGHT

Time to Cash in on Those Halloween & Guy Fawkes Profits account and keeping consumers there. Consider putting on a themed event, such as a fancy dress night, put on a band or if your outlet doesn’t permit this, then try offering a seaPumpkin carving originated from an ancient sonal serve. As Halloween is now the second Outside of the Christmas seaCeltic practice of bringing largest occasion for pubs after New Year’s Eve, son and bank holidays weekends home an ember from the month of October is the perfect time for the fire at the Halloween is the next biggest operators to capitalise on the growing popuSamhain festival. sales period for the on trade larity swooping the UK, says Nicola Randall, According to market analysts Senior Marketing Manager, Brothers Drinks Co Mintel UK spent £419 million on Ltd, “ It’s even estimated that throwing a celebrating Halloween in 2018, up by 5% from the £400 Halloween party can increase incremental spend by million spent in 2017. More than half (52%) of all Brits 30%, when compared with the average late-night cusjoined in with the Halloween spirit in 2017, with that tomer.” figure rising significantly for key demographics such as “This year, consumers are looking for new and excitmillennials (77%) and parents of under-fives (85%). Of ing experiences, of which a niche offering, as well as those that join in, more than half (56%) say they enjoy premium food and drink play a huge part. Operators taking part in Halloween activities. Halloween continues looking to boost their sales during this festive period to grow in popularity benefiting from the booming should be creative and experimental in order to attract leisure market, and is a perfect opportunity for retailers both new and existing customers, providing something to create experiences for customers,” said Chana different to their competitors. “ Baram, retail analyst at Mintel. “Once again, sales are set For Halloween 2019, Brothers have created a host of to increase as retailers dedicate more resources and Halloween themed cocktail recipes to help operators merchandise to this key seasonal event.” capitalise on consumers’ love of toffee apple. These When it came to Bonfire night last year, UK conrecipes include ‘The Poison Apple’ a heady mixture of sumers spent £316m, up 2% from £310m in 2017, Brothers Toffee Apple Cider and Amaretto! according to new research. Last year almost two in five (38%) Brits shelled out on products for Bonfire Night.

a Halloween inspired menu!

To remind you just how vital these 2 theme nights have been in the past:

"I'm a homicidal maniac, they look just like everyone else." WEDNESDAY, THE ADDAMS FAMILY It would an understatement to say that the current pandemic, and the subsequent restrictions and proposed lockdowns are having a devastating effect on the hospitality and on trade’s ability to plan and promote special events. Ordinarily the sector would be relishing two fantastic theme nights which not only brings the public out spending, also puts a bit of much-needed fun into our lives. Halloween and Guy Fawkes, both nights totally different requiring their own unique theme, but both nights great for packing in the punters. Both very much social occasions, absolutely wonderful fun, for adults’ families and children and great ways to increase sales during what can be a typically quiet time of the year, in the lead up to Christmas. However, the industry is of course facing its biggest challenge in living memory! Yes, things are going to be a quite bit different this year! So what we do? Roll over “do nothing and see what happens”, or demonstrate Halloween largely to the doomsters and originated from the ancient naysayers that the hospitaliCeltic festival of Samhain. ty and on trade sector is The festival symbolised the here to stay? boundary between the world Despite the current of the living and the world of the dead. adversity pubs/bars and restaurants have in the past

supported the United Kingdom through some of its darkest days and will continue to do so. The hospitality and on trade sector provide something no other sector provides and is an underpinning, inherent, integral part of communal British identity.

As fireworks take centre stage on The tradition of Bonfire Night, they account for the So, let us plan for Halloween and Guy Apple Bobbing dates back largest share (50%) of spend, with Brits Fawkes. Send a message, that there is to the Roman era. The first something to look forward to, and when person to bite into the apple burning through £155 million worth of bangers, rockets and Catherine Wheels the public needs us the most we are would be the next person last year. Other major areas of spend to marry, much like the here to put a bit of pleasure, cheer and include food/drink (valued at £62 mil‘bouquet toss' tradition enjoyment back into life! We here at lion) and sweets/chocolates (valued at at weddings. CLH have some free posters to down£39 million). load to promote your events at www.catererlicensee.com/posters-for-special-events Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events. But A good example of planning for Halloween is East while Brits clearly love the thrill of the celebration, a London where revellers are being urged to discover cautious 46% of Bonfire Night purchasers say that safeEast London's 'spook-tacular' pop-up at City Island & ty concerns put them off hosting a Bonfire Night party, Goodluck Hope. “Trick or treat yo’ self to this year's rising to half of women (49%), with people seeking a most Insta-worthy pumpkin patch, carving workshops and walking ghost tours - all Covid Compliant”! Visitors planned and organised event as a safer option. “As the smallest of the Autumn/Winter seasonal events, Bonfire are also invited to stop off at recently opened onsite Night presents a growing opportunity for the retail restaurant Homestead, run by Masterchef The Professionals Winner 2019, Sven-Hanson Britt, to enjoy market. With continued uncertainty surrounding the UK economy, today’s consumers are happier to spend on experiences. Bonfire Night is enjoyed as an event, with many people going to a public Bonfire Night display. There is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event. These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom. Emmy Webster senior marketing manager at Brothers Drinks says: “Halloween is now the second largest on-trade event of the year with over £400 million spent on the occasion. It’s a time of year not to ignore, and you may be missing out on crucial footfall opportunity. One in four people will attend some form of Halloween event this year and the people driving this are young millennials. Halloween isn’t just for kids these days, with the experience craving millennials celebrating and driving what is now the second biggest trade opportunity in the ontrade. With 9/10 alcohol occasions now only featuring one venue, theatre and experience is key to driving footfall into your

IT’S ALL IN THE PLANNING Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment? Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others. Never be too scared to peek!

Getting into the spirit of things

Dressing up your venue is an important step , and a little bit of fake cobweb can work wonders in creating the right environment . Having staff dress up a little for the occasion, can do wonders in setting the tone and showing that your venue is embracing the festivities as much as your guests. When it comes to costumes Halloween has the atmospheric edge over Guy Fawkes, however in recent years the Guy Fawkes costume, the mask in particular has become increasingly popular, so getting your staff into the spirit of things by dressing up, zombies, skeletons, goblins clowns, vampires for Halloween and the Guy Fawkes costume is catching up particularly with the “V for Vendetta mask“, are fantastic ways to create a stunning party atmosphere, but the secret is not to have your staff upstage your guests, so make their costumes good (but not too good)! Prop4Shows have got into the spirit of things. , Marketing director Lin Ford said, “We have a massive range of Halloween props to give your parties and events that eerie feel. We have many themed items available, so whether you’re doing Scary Clowns, Gory Dinner Party, Spooky Graveyard, Dungeons and Dragons or Haunted House, we have that covered, plus much more.

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HALLOWEEN AND BONFIRE NIGHT Time to Cash in on Those Halloween & Guy Fawkes Profits

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You can select from hundreds of products on our website, available for next day delivery. Our ranges also include many foliage, moss, fabric and rocks to complete your set. That aside, we have our vast selection of fake foods for decorating your open kitchen and eating areas, or even use it to create the best gory dinner party display! So don’t get caught in the dark; feed your frogs, tether your toads and wash out your cauldron to get ready for the witching hour!”

Spook the Drinks

Aside from getting your staff to dress up getting them to “push sales” is also vitally important. Halloween and Guy Fawkes themed food and drink are great revenue earners, furthermore your clientele will be expecting them. Point of sale is vital and can help increase footfall and drive Guy Fawkes Night or sales for any promotion. Bonfire Night. The Experience led consumers celebration marks the purchase 27% of on trade anniversary of a plot to blow serves and primarily shop by up the Houses of Parliament promotions and offers when in London in 1605, known as the Gunpowder plot. selecting drinks promotions are a key to trading up! Themed drinks and cocktails this time year or every bartenders dream. If there is a time of year when bar staff can have some fun with drinks then it is Halloween and Guy Fawkes, from putting a twist on a classic drink and giving a creepy name there is plenty that can be done so add some horror and humour, particularly given the current state of affairs in Parliament! Mulled ciders are always a favourite, going down well “warming the cockles” particularly for bonfire night!Strangely enough for Halloween people tend to like the really gory themed cocktails however when it comes to food you have to ‘Trick-Or-Treating' keep it appetising, so although originated from Medieval it may seem a good idea at England, where poor people the time brains, tongue, tripe would beg for sweet breads would be great ingredients and leftovers in return but probably not best sellers. for prayers for the Variations on existing menus family's souls. are probably the better way

to go, invariably it will have to include pumpkin which is great roasted and goes great with pasta, steak ribs and burgers are always a winner it’s all about being creative with the title. However, don’t forget to cater for those who are not drinking with a good range of soft drinks and “mocktails”. Amy Burgess trade communications manager at Coca-Cola European partners said “even for events without a family focus it is important to consider that many adults are now drinking less alcohol, with many as one in five now teetotal, highlighting the opportunity presented by soft drinks to increase sales during Halloween and bonfire night. To add a sense of occasion pubs and bars may wish to get creative with a soft drinks offering by creating non-alcoholic themed mock tails to suit the occasion”

Haunting Halloween Serves: Halloween Tiki Cocktail 20ml MONIN Falernum syrup 25ml Dark Rum 25ml Gold Rum 10ml Overproof 50ml Pineapple juice 3 dashes Angostura Bitters Dash of Grenadine Shake all ingredients together and strain into a chilled skull themed mug. Garnish with cold foam (120ml skimmed milk, 30ml Monin Falernum syrup, blended on slow speed on a spindle mixer) and beetroot powder plus the whole top of a pineapple.

Creepy Crawly Frappé 30 ml MONIN Chocolate Cookie syrup 1 scoop Le Frappé de MONIN Vanilla 120 ml milk 1 cup of ice Add all the ingredients to a blender and blend for 20 seconds. Pour into your cup and garnish with a selection of creepy crawly themed toppings.

MONIN Shares How To Sweeten 2020 With Halloween Treats It seems for the industry that all the tricks that could have been played this year, have already been played. So could Halloween be the treat that outlets need to help encourage business as usual? 1. The Theatre – It is likely that this year that where possible the fear factor will need to be inferred rather than physical, so atmosphere and music will be increasing important! But, consumers will still want to enjoy an element of theatre. So, think eco-friendly, single use decorations and or edible garnishes to help bring the theme to life! Single use or wipeable menus can also help communicate the Halloween theme, both with inspiring drinks names and the creative look and feel. Drinks can also play a leading role here, think Death By Hot Chocolate topped with whipped cream and served with an extra helping of chocolate shavings, or The Poison Apple Cocktail, with charcoal powder and an apple slice garnish. Incorporate flavours already available on the back bar to minimize wastage, but remember MONIN Pumpkin Spice syrup, MONIN Grenadine syrup and MONIN Blackcurrant syrup are great flavours and colours to carry through the Halloween theme. 2. Get everyone involved – While it’s possible that decorations may need be kept to a minimum for hygiene reasons, it doesn’t mean outlets can’t enter into the Halloween spirit. Encourage staff to dress up to help make the consumer experience as immersive as possible this year more than ever. It’s also important that staff have tried and tested all the drinks on Halloween specials menus to ensure that they are able to help customers identify the drink that’s mostly likely to hit the spot. 3. The element of surprise – At the heart of any good Halloween celebration is the traditional ‘Trick or Treat’. Outlets can have some real fun here, whilst engaging consumers. There’s an opportunity here to give guests a chance to take part in a game of trick or treat, with tricks including a special sour Halloween cocktail shot (it still needs to be enjoyable, but perhaps it combines more unusual flavour combinations or even edible insects) or a spooky appetizer which encourage guests to try something different, while treats can include discounts, buy one get one free on Halloween specials or a grand prize of a meal for two. 4. Make It A Family Affair - Halloween is not an occasion exclusive to adults, so look to involve families and encourage them out of home together. Special children’s menus will engage little ones, but don’t forget to include drinks too. Outlets could even provide a design or decorate your own element to a range of hot and cold drinks, by serving drinks with edible toppings such as popcorn or insect inspired sweets. Venues can even host a social media competition for the creepiest creation with a range of prizes on offer for the winner and the runners up. 5. Don’t let waiting times spook your customers – Increased footfall can mean longer queues and waiting times. Keep customers’ in good spirits by considering the length of time it takes to make each drink. Cocktails and no ABV options can be made in batches! For example venues could offer xxx, it’s simple to scale up or down to make the required volume. Alternatively consider preparing a No ABV Halloween themed cocktail in a Kilner jar which is ready to serve.

CLH Digital

Issue 27

Hygiene, Health and Safety

How Spray Sanitisation Could Bring Back Consumer Confidence to the Hospitality and Travel Trade PORTiBAC, a new state of the art, medical grade disinfection ‘fogging system’ is launching this month to offer the hospitality and travel industries a safe environment for staff and customers and to return consumer confidence to these struggling industries. The new normal of ‘living with COVID’ in hospitality and travel has demanded new practices that hadn’t previously been undertaken. Once such innovation that has been thrown into the spotlight is the practice of ‘fogging’ or spraying large areas, to help eradicate 99.999% of viruses which could be living on a surface. The PORTiBAC spray systems use a unique sanitising solution, made in the UK to British Safety Standards, that is alcohol-free and contains no chlorides or ammonium salts, ensuring it is safe to use in all environments. The viricidal solution is bactericidal and effective against common harmful pathogenic bacteria including SARS-CoV-2 e. Coli and Covod-19 to 99.999%. An essential and effective tool in protecting and preventing the spread of pathogenic microbes, PORTiBAC joins in the battle to keep everyone healthy, especially during this current pandemic. Comments founder Mike Cohen of TheHANDiGROUP.com, which makes PORTiBAC: “Visible, effective sanitisation is vital during the economy’s recovery phase, and methods of fogging or spray sanitisation are essential to make all environments safer. Disinfection fogging is a method of application that rivals the conventional application of other cleaning chemicals. “Where annual disinfection and sanitisation may miss hard to reach areas, ‘fogging’ ensures that the micro droplets of disinfectant are dispensed to

KYDEX Puts Safety First To make hospitality spaces safer and reduce the risk of coronavirus transmission, many businesses have turned to innovative materials with hygienic properties built in. In this critical time for the sector, which is reeling from the damage caused by Covid-related shutdowns, any product that can help in the fight against the virus is worth consideration. While regular deep cleans with heavy duty chemicals will help, specifying and installing Image credit: Aristech Surfaces. new surfaces that are resistant to bacteria and viruses will offer improved protection to staff and customers. KYDEX is one such product. It contains Microban, which provides antimicrobial protection. This halts the growth of bacteria and a broader range of viruses, organisms, protozoa, and fungi such as mould or mildew.

cover all surfaces, penetrate cracks and crevices and high level objects”. PORTiBAC can reach the areas that other sanitising equipment cannot reach. PORTiBAC Spray Systems are easy to use by existing personnel - full training can be given, or there is the option to call in PORTiBAC’S sanitising squad who can undertake the task of fogging for you. Available in three different scents – fragrant cinnamon, tropical citrus and very vanilla, there are four fogging spray systems for the hospitality, leisure and travel trade :

PORTiBAC, 800ML CORDLESS SPRAY GUN £150 – ‘Certified to Kill Covid-19’ This cordless gun sprayer has a simple mission – to sanitise a pub/restaurant and all small to medium size spaces including buses and train carriages within minutes. With its easy to carry case, the PORTiBAC 800ML SPRAY GUN is ready to go anywhere. Available in 3 finishes – metallic matt gold, brushed silver and brilliant white. Comes with FREE 800ML solution. PORTiBAC 800ML bottles are available to purchase for easy replacements or 5L & 10L tubs are also available for easy refill.

PORTiBAC 200C CORDLESS - £825 Got a larger area to sanitise but no power points? The 200C is a cordless 2L fogging system that enables the user to move around easily and recharge

This makes it significantly better for high-use surfaces when compared with an anti-bacterial product, which only prevents bacteria from growing on the surface. As an advanced thermoplastic, KYDEX can be moulded into any shape and matched with any colour – perfect for branded environments. While well known for its use in healthcare environments such as hospitals, it is also heavily utilised in the leisure and hospitality sector. It can often be found in a wide range of objects including furniture, counters (such as bar tops and reception desks), and doors, as well as in food preparation areas and washrooms. As a homogeneous product, any damage to the top layer does not negatively affect its anti-microbial properties or visual impact, which makes it perfect for high-traffic areas. Its ability to withstand tough cleaning products, without any staining, fading or surface damage, also make it perfect for a postCovid world. To find out more please go to https://bit.ly/3jK3Dre

when finished. Comes with 10L of Tropical Citrus scented solution to leave the whole area smelling clean and safe. Available in Matt Black.

PORTiBAC 1500 10L BackPack £450 From a wedding venue to a concert arena, football stadium to school, airport to train station, the PORTiBAC 1500 has a 10L capacity and 8 metre length cord, enabling this backpack fogger to make short work of a big area. When turnaround times are tight, equip a team with the PORTiBAC 1500 and a daunting challenge is quickly and effectively solved. Alternatively call in our PORTiBAC SANITISING SQUAD and they will arrive ready prepared to sanitise areas others cannot reach, making it simple to sanitised for your venue. Continues Cohen: “As people continue to return to hotels, bars and restaurants, even despite the new 10pm curfew, and passengers come back to the skies and stations, these industries must do everything they can to give these cautious returnees the confidence to become regular customers again.” Visit https://thehandigroup.com

The Hospitality Sector Needs To Heed New Cleaning Techniques With hotels, restaurants and cafés all now reopen to the public, establishing a thorough cleaning regime is crucial for the safe return of guests. The HoReCa sector has seen one of the biggest upheavals in its practices since the pandemic began; closing its doors, furloughing staff and installing new safety equipment and ongoing cleaning procedures to kill all virus’ whilst providing a safe environment for both customers and staff. Cardiff-based Genesis Biosciences has developed a unique anti-microbial, surface sanitiser that is proven to be effective against Covid-19 and is free from any harmful chemicals. Genesis’ Sanitiser – part of its Evogen Professional range – delivers safe, high performance cleaning and disinfection of all types of hard surfaces. The utilisation of

natural, biodegradable active ingredients offers an eco-benign alternative to many of the harsh chemicals commonly used for sanitisation. Genesis Biosciences is one of the few companies in the UK to have gone through rigorous external anti-viral testing to validate its surface sanitiser’s effectiveness against all enveloped viruses, including COVID-19 and other coronaviruses and has supplied more than 60 tonnes of product across Europe since the beginning of March. The sanitiser is available 1,000L IBC, 200L, 20L, 5L and 500ml concentrates offering a cost effective and environmentally responsible anti-viral solution for all applications. To find out more about the Evogen Professional cleaning range, or to purchase direct, visit www.evogenprofessional.com.

Hygiene, Health and Safety

We Have The Technology To Keep Your Business Safe! The FaceCam from Fusion is a technology breakthrough. Designed to accurately capture face recognition, temperature and mask data, this technology detects and alerts whether an individual has a fever and if wearing a mask is required will alert user if no mask is present. Software will also email management should a fever reading be taken. The software provided with FaceCam does allow for reporting. You can use these reports to set a date range and see everyone who has come into the building (and at what time) and what their temperature was at that time. The software can recognise enrolled staff members or alternatively record guests

and visitor photo along with detail of times and dates both in and out of the building By asking the member of staff that you’d like to enrol on the FaceCam stand them in front of the device and have their temperature taken. First take the reading without a mask on. After they’ve been enrolled the device will have no problem identifying them with a mask on. Watch our short video on our web site to see it in action. Message or call the Fusion team if you'd like to learn more or book a demonstration 01133 979 555. https://fusion4care.com/facecam/

Use Colourful Visual Communication Aids to Increase Safety, Productivity and Revenue in the Hospitality and Catering Sector

As the new industry landscape unfolds post-Covid, it’s critical for establishments in the hospitality and catering sector to adapt and evolve to meet the changing legislation and environments, whilst keeping their staff and customers safe. Throughout all of this, operating at maximum output is crucial in order to generate revenue and profits, and so productivity and efficiency matter. Beaverswood, a visual communication specialist, has developed a full range of smart and effective solutions that will help you to operate effectively and efficiently, in the safest manner. Considering all the aspects of running a business, looking after its customers, complying to government guidelines and keeping everyone safe, Beaverswood has developed a comprehensive

range of floor markings, perspex screens, seat markers and outdoor stencils, as well as impactful visual communication tools such as; labelling, signage and colourful noticeboards, which will help the hospitality and catering sector perform to the best of its ability. Beaverswood states there is a definite correlation between highly effective visual aids and revenue performance. “Not only do you make your customers feel safer, you enable your workforce to work smarter and therefore quicker”, says Product Manager Jim Roberts. “In turn, this means establishments can optimise their productivity, which positively impacts the amount of money they put through their tills’. For more information visit the full range of visual communication products at: www.beaverswood.co.uk

Issue 27

CLH Digital

Issue 27

Hygiene, Health and Safety

Swiftclean - Air, Water and Fire Compliance In a post lockdown world, as well as food and COVID safety, it is essential to safeguard indoor air quality, water cleanliness and fire safety. Airborne fat, oil and grease, released by cooking, accumulates in layers in your kitchen extract ductwork, hood and canopy, creating a potential fire risk. This grease must be removed regularly by expert technicians, in compliance with TR19® Grease, which is issued by BESA. A simple wet-film test tells us if a clean is due post lockdown. If you don’t comply with TR19 Grease®, and there is a fire, your insurance provider may refuse to pay out and you could be prosecuted for negligence.

Similarly, you must protect your water system’s cleanliness and protect it from legionella outbreaks by complying with L8, issued by the Legionella Control Association. If you had to shut down due to COVID, your water system should have been recommissioned and flushed through. If your risk assessment is out of date, you must get it updated. Again, you could be prosecuted for negligence if you haven’t complied. Your indoor air quality should also be safeguarded by complying with TR19®, the leading guidance on ventilation system hygiene, also issued by BESA. Clean ductwork means cleaner, healthier air. Visit www.swiftclean.co.uk

Astreea - The Pedal Hand Sanitiser Introducing the Astreea® pedal hand sanitiser.

Touchless, fully mechanical and made entirely from medical stainless steel, this revolutionary dispenser requires no assembly, electrical outlet, or maintenance. It’s designed for both indoor and outdoor use, making it ideal for any public space. The Astreea® dispenser is different from typical plastic wall or post-mounted products. Its seamless steel body and mechanical operation make it almost indestructible. Units are maintenance-free, arrive fully assembled, and use any hand sanitiser product, making them an ideal solution during

these uncertain times.

• • • • •

12 month warranty • Anti-theft • Hands-free Genuine usage increase where installed Medical stainless-steel construction No electrical outlet needed Visitors see you are proactively making site safe • Highest quality materials • Universal use, can be filled with any hand sanitiser To learn more, visit www.astreeauk.co.uk or contact info@astreeauk.co.uk See the advert on page 2 for details.

trck.to Track & Trace Solution

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Airship, the hospitality technology specialist launched trck.to, their Track & Trace solution back in July in aid of a swift and safe reopening for thousands of locations including football clubs, theatres and churches as well as bars, pubs and restaurants. As news from Government this week means that Track & Trace will be mandatory in the UK hospitality sector from September 18th, the demand for safe and secure Track & Trace will be higher still. A key benefit of Trck.to is that when customers check in, they’re

given the option to opt in to receive the operator’s marketing emails. On average, operators are seeing a 25% opt in rate, with some as high as 50%, giving businesses a much-needed boost as they reopen. Operators already signed up to Trck.to include: Caffé Nero, Camden Town Brewery, Costa Coffee, Crussh, Greggs, Hotel Chocolat, Leon, Mildreds, Mission Mars, Ole & Steen, Pret a Manger, Roadchef and Vagabond. Visit usetrck.to to sign up now.

Hygiene, Health and Safety

Issue 27

CLH Digital

Monika Automates Hygiene Tasks for Staff and Customer Safety

Automation is an increasingly attractive option in today’s commercial kitchen. Although we are all conditioned to wash our hands, thoroughly and frequently, and improve hygiene in general, it can be hard to uphold such measures in a busy environment where pressures are greater than ever. This is where an automated food safety system can help. MonikaPrime can be programmed to give audible as well as visual reminders when a hygiene/infection control task is due – for example to clean down equipment, change cloths and even to alert staff to wash their hands or take customer contact details. By choosing to set an alarming and flashing ‘beacon’, staff can be in no doubt that a task is due and are more likely to complete it on time. Repeat or one-off checks can be

programmed, with verification by a line manager to ensure completion to a sufficient standard if required. UK Director of Sales Rag Hulait commented: “You can use MonikaPrime to drive and double check compliance with food safety and hygiene requirements set within your business. And if you add automated equipment temperature monitoring, you remove the need for staff to move around taking manual fridge and freezer temperature readings, touching surfaces that may be contaminated.” The MonikaPrime system also comes with easy to use software that gives you visibility of staff and equipment performance, so you can see areas for improvement on the way to confident compliance. For more information please contact Monika on 01664 420 022, rag@monika.com or visit www.monika.com.

WaterCare Proudly Introduce the New iX Water Range iX Water filters are the first truly eco-friendly, 100% recyclable cartridge filter in the market, offering Insert Refill Technology to provide a genuinely sustainable and cost-effective alternative to mainstream cartridge water filters. For use on coffee machines, water coolers, ice machines, vending machines, and catering applications. The iX range offers a comprehensive product in a cost effective, efficient, flexible, and stylish package.

measurable control.

WaterCare are extremely aware of the negative impact that waste plastic has on the environment, plus with the uncertainty of where the hospitality industry will be in the next 12 months following Covid-19 pandemic, WaterCare have created a product and program designed to not only reduce your costs significantly, but also recycle 100% of the expired media inserts and return these back into the marketplace – keeping costs & waste down, whilst creating

WaterCare are passionate about providing cost effective, eco-friendly solutions to water treatment. Their NEW, improved iX range of water filters, along with our Replace & Return Program provide an easy, responsible, and cost-effective alternative to current one-way systems.

The iXWater range now has a newly designed head for ease of maintenance. The iXWater head has quick shut off, flush valve and an optional digital flow meter. The head also has a variable bypass to allow some untreated water to be dialled back into the water supply which is essential for better coffee extraction and taste.

Discover the full iX Water range at www.watercare.co.uk/ eco-friendly-water-filters/ or call 01279 780250 to speak to a sales representative.

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CLH Digital

Issue 27

Hygiene, Health and Safety

ATP Leads The Way For Hotel Cleaning Effectiveness As hoteliers navigate the swings between lockdowns and reduced capacity, and reopening floors, preparing rooms, and accepting more guests, they will need to take extra steps to ensure the safety of those guests and the employees who serve them. Key to that safety will be ensuring that sleeping rooms, conference areas, lobbies and lounges are cleaned and sanitized. While sanitising surfaces is just a small part of combatting the prevalence of COVID-19, hotels need to prove to guests that their facility is safe place to stay. Too often, monitoring of cleaning effectiveness has relied on visual inspection. This, of course, cannot detect unseen microbes. Cleaning and sanitation monitoring technology that uses adenosine triphosphate (ATP), the energy-releasing molecule found in every living cell, has been adopted by hotels and

other industries to monitor cleaning effectiveness. ATP monitors provide, in as little as 10 seconds, quantitation of the overall ability of cleaning chemicals and crews using them to clean a surface. One study estimates that 33 percent of the ATP picked up by monitoring is microbial in origin. Surfaces will vary according to sources of contamination and frequency of contact but reducing ATP levels often is enough to reduce infection. Hygiena’s EnSURE™ Touch ATP Monitoring System uses the UltraSnap™ test to collect samples from virtually any surface, delivering actionable, reliable results in seconds. Its portability and ability to upload to SureTrend cloudbased software lets you track and trace progress, without leaving the room! See the advert on page 19 or visit www.hygiena.com/hospitality

Doesitall’s Alcohol Free Hand Sanitiser is ECO-FRIENDLY as Our Formula is Alcohol Free

Doesitall hand sanitiser has a naturally occurring formulation with active ingredients that kills 99.99% of viruses and bacteria. Doesitall’s Alcohol Free, Anti-Viral & Anti-Bacterial hand sanitiser is a ready to use, high performance hand sanitiser solution. It is suitable for use on the hands, to remove potentially harmful viruses & bacteria. Benefits of using Doesitall hand sanitiser:

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• Includes hand softening agents and is beautifully scented leaving your hands soft with a pleasant aroma • Eco-friendly, due to our all natural formulation process, with active biological ingredients used as opposed to alcohol • Our naturally occurring ingredients are readily biodegradable and have no aquatic toxicity, thus they offer a greener alternative to conventional alcohol products

and minimise environmental impact Our hand sanitiser is fully laboratory tested and has passed BS EN 14476:2013 + A2:2019 standards concluding it is effective against 99.99% of viruses and bacteria including SARS + CoV-2. (Covid-19). Doesitall Hand Sanitiser is NonFlammable. It contains naturally produced active ingredients which is better for the environment. Our dual action virucidal formula prevents the chance of anti-microbial resistance occurring. Our 5L Eco refill system allows you to refill your own re-usable sprayers saving on harmful plastic waste. Protect your staff and customers, use Doesitall’s Alcohol Free Hand Sanitiser with clinically proven confidence! See the advert below or visit www.doesitall.uk

Hygiene, Health and Safety

Clean Air for a Safe Environment

During these uncertain times, we must be equipped with the right tools to fight contaminates. Axair offer state of the art air cleaning systems for any indoor environment to help improve air quality and prevent the spread of disease.

Wellisair is a patented air disinfectant air purifier with the innovative technology to disinfect, purify and clean the air and surfaces with nature’s mechanisms removing 99.9% of all hazardous elements.

How Does Wellisar Work? Wellisair uses technology that generates and expands hydroxyl radicals (OH) that by oxidation eliminates virus, bacteria, allergens, moulds, odours and volatile organic compounds (VOCs) up to 99.9%.

OH is a powerful purifying substance that is generated naturally by sunlight, ozone, and moisture in the air, and it harmlessly disappears along with other air pollutants. Once the oxidation process has started, the effect called “respiratory explosion” occurs, which consists of a series of cascade reactions that produce more hydroxyl radicals, this accelerates the process of eliminating viruses and bacteria. Wellisair produces the same chain effect that efficiently purifies and disinfects the air and surfaces of an area up to 60m2. The Wellisair is available to buy online at www.axaironline.co.uk.

To find out more about our clean air solutions please email sales@axair-fans.co.uk or call 01782 349 430.

Viroblock™ Bedding - 99.99% Effective Protection The Fine Bedding Company are leading suppliers for the bedding industry with over 100 years of manufacturing experience. Their united purpose is to create better products for a better night’s sleep, priding themselves on their quality and sustainability commitments; continuously striving to have a positive impact on people and the planet. The hospitality sector has been impacted more than most by the measures taken to control the COVID-19 pandemic. In response, The Fine Bedding Company has developed a revolutionary new bedding collection to provide guests and hoteliers with peace of mind as the sector begins its long awaited return to normality. It’s been found that Coronavirus can live on textile surfaces for up to two days, and sleeping on a pillow previously occupied by an infected individual could increase the risk transmission. Their latest collection, including pillows, pillow protectors and mattress protectors, uses ground-breaking Viroblock™ technology which has been tested to be 99.99% effective against

SARS-COV-2 within 30 minutes of contact, the virus that causes COVID-19, alongside other common viruses, bacteria and yeasts in as little as 5 minutes. The entire collection has been tested to remain durable and effective for at least 15 washes at 40°C and has been certified as safe and sustainable, with all Viroblock™ ingredients being cosmetic grade, bio-based, OEKOTEX® certified and recycled. Contact the team to find out how their latest collection can provide you and your guests with the reassuring comfort of complete hygiene. Alternatively, shop their entire hospitality bedding collection at www.finebeddinghotels.co.uk with an exclusive 10% off offer for Caterer readers using code SLEEPINCOMFORT at the checkout. Contact information: Website – www.finebeddinghotels.co.uk Email – hospitality@finebeddingcompany.co.uk Phone - +44 (0)161 864 5632

Issue 27

CLH Digital

Issue 27

Hygiene, Health and Safety

AcryBright Clearly Protecting Your Staff Protective screens and sneeze guards have become common place thanks to the Covid-19 outbreak. However, in a rush to get barriers in place, many businesses purchased materials without thinking about the longer term implications around quality and performance. These clear screens are going to be in place for some time to come. They will need to survive rigorous cleaning regimes with high-strength cleaning chemicals. These chemicals can cause damage, from small surface scratches through to potential warping or clouding of the screen. This kind of damage not only reduces the hygienic properties of the product but also affects its visual appeal, which can have a negative impact on the customer experience. Image credit: AcryBright

Hillbrush Antimicrobial Hillbrush is the UKâ&#x20AC;&#x2122;s largest manufacturer of cleaning brushes and specialist hygienic cleaning tools. Throughout the food supply chain there are significant risks of cross-contamination, no more so than within the factory environment where raw materials and ingredients come into contact with surfaces throughout production. COVID-19 will mean that cleaning regimes will need to be even more rigorous, not only to minimise the risk of cross contamination from pathogenic bacteria, such as Campylobacter and

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AcryBright is a cell cast acrylic which provides optimum optical clarity and rigidity. Due to its ease of fabrication it is ideal for personal protective screens and has superb in-service durability too. AcryBright's chemical resistance and good surface hardness offer greater durability in service, withstanding cleaning regimes over and over and still maintaining its optical clarity. And should there be an accidental scratch, it can be refurbished with a polish back to a gloss finish. It is an excellent choice of material to provide protection for retail workers, counter and reception staff in stores, hotels, as well as office environments. To find out more please go to https://bit.ly/2EV7YsL or see the advert on this page. E. coli, but also from Coronavirus transmission between co-workers. Using cleaning equipment that is fit for purpose and effective sanitising of equipment between use is one line of defence to prevent bacterial contamination. But a second line of defence that is increasing in popularity is the reduction of the threat of cross-contamination and the use of antimicrobial cleaning tools within the food production environment. Antimicrobial tools also increase the lifespan of cleaning tools and understanding of what equipment is needed for each cleaning task to ensure optimum results. Antimicrobial cleaning tools are specifically designed to prevent the growth and reduce the risk of bacterial cross-contamination, minimise foreign body contamination and support HACCP and 5S best practice with colour-coded segregation. While antimicrobial cleaning tools should not replace a regular cleaning regime, they enhance it, adding the additional level of protection that everyone is seeking in a post-COVID landscape. For more information on Hillbrushâ&#x20AC;&#x2122;s range of antimicrobial cleaning products visit https://www.hillbrush.com/uk/hygiene/Anti-Microbial/

Hygiene, Health and Safety

Issue 27

CLH Digital

A Clean Start - Integrated Sanitising Solutions

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning machines. We bring a simple, reliable brand and offering to the industry with straightforward equipment purchase, rental, service and approved-used solutions designed to meet the needs and demands of every customer, however small or extensive their budget. We have a huge range of scrubber dryer and sweeping machines suitable for all types of environments, from

standard robust equipment or high-end machines equipped with the latest technology, to robotic floor cleaning machines. Our ICE Co-Botics line is the industry’s first comprehensive range of robotic cleaning machines. We believe these innovations will help shape the way cleaning operations and functions are carried out in the future, but in a collaborative and cohesive way. The equipment has been designed to integrate into cleaning team operations, picking up the manual and repetitive tasks, which will then allow operators to focus on hygiene and sanitising activities to promote cleaner and safer environments. It’s not about replacing people it’s about embracing technology to deliver higher cleaning standards, infection control and ‘proof of clean’. Other innovations include our new sanitising and fogging equipment, which effectively sanitise and disinfect floors and the surrounding air, ensuring a safe and hygienic working environment. Contact us: 0800 389 3869 enquiries@ice-clean.com www.ice-clean.com

EAIS - The Ideal Solution T

EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and

trolleys, allowing us to accommodate urgent next day delivery requests if required.

In addition to standard products one of our strengths is our flexibility. Our on-site in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters. For more information please visit our website – www.eais.co

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

Please mention the Caterer, Licensee & Hotelier News when replying to advertising East Anglian Installation Systems Ltd

e.a.i.s_uk

TTHE H E IDEAL SOLUTION SOLUTIO N East Installation Systems Systems East Anglian Anglian Installation

Tel: 01553 765205 Fax: 01553 768464 www.eais.co Tel:

rer and Supplier of products products supplied both to the Foodservice EAIS is a leading Manufactu Manufacturer re looking for only meet the customer’s demands, but their expectations as well. Whether you a are storage shelving, rracking acking systems and trolleys, trolleys, or healthcare healthcare shelving and medical ttrolleys rolleys or food storage bespoke design p roducts. EAIS will be your Ideal Solution. Solution. even bespoke products.

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

East Anglian Installation Systems Ltd

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CLH Digital

Hygiene, Health and Safety

Issue 27

HandSanitiserProduct HandSanitiser SanitiserProduct

Tough On Germs But Gentle On Hands - Save Money On Highly Concentrated, Certified Hand Sanitiser With many people still apprehensive of returning to their everyday lives, there has never been a more important time to ensure the health of staff and customers. Hygiene is key to building staff and consumer confidence, increasing footfall and boosting dwell time â&#x20AC;&#x201C; all resulting in increased revenue and profitability. We know that hand sanitisation is vital to avoid the transmission of harmful germs and as a result, most pubs and restaurants are ensuring that they offer hand sanitiser to customers on arrival at their establishment. Surveys have shown that consumers feel more comfortable eating out if antibacterial products were provided for free. There are many brands of hand sanitiser on the mar-

ket, with some as low as 60% alcohol. Medical grade sanitisers usually start around 70%. At 75% alcohol, Lonstin highly concentrated Anti-Bacterial Hand Sanitiser gel is quick and effective at killing 99.9% of all bacteria. The certified, rinse-free, non-sticky gel has been specially formulated with antibacterial ingredients, which are effective at eliminating MSRA and E.coli, while leaving hands gently cleansed and refreshed. Providing everyday protection for your staff and customers. Take advantage of fast delivery and save money with great case or bundle deals from as little as 69p each (ex VAT). To find out more and order your certified hand sanitiser go to: www.handsanitiserproduct.com

KINEPROTECT Ensures Safe Social Spaces FREE DELIVER DELIVERY Y

ON ALL CA SES CASES

cubicles and enclosures and sister company of leading plumbing brand, Saniflo, has re-purposed its French factory to design and launch a new range of high quality glass protection screens and panels to ensure the safety and welfare of staff and the public. Using existing stocks of scratchAs the hospitality sector opens up resistant glass the new Kineprotect to visitors and customers following range includes table mounted lockdown many organisations are options in 75cm and 100 cm heights installing protective screens and pan- and a choice of five widths from 80 els to eliminate any risk of virus to 160cm. A useful countertop transmission. option features a wider space at the bottom to pass drinks and consumShower brand, Kinedo, a highly regarded European manufacturer of ables. A choice of highly portable,

floor mounted options includes tall, self-supporting panels are available in a range of widths. Manufactured from 6mm tempered glass the screens and panels will not warp or discolour and are easy to clean and maintain. Highly durable, the Kineprotect range provides an upmarket, professional solution that wonâ&#x20AC;&#x2122;t diminish the aesthetics of the hospitality environment. All items are available for quick delivery and can be ordered online https://kinedo.co.uk/kineprotect-glass. More information is available from the technical sales team on 020 8842 0033 or email: info@kinedo.co.uk.

Sanozone. The Easy Way To Sanitise Your Indoor Spaces

SANOZONE, which delivers the most efficient sanitisation performance in indoor spaces, is now available from Barbel. Manufactured by Vitaeco S.r.l., the world famous manufacturer of the highly regarded HotmixPro thermal blender range, SANOZONE sanitises rooms of many sizes in enclosed HRC sites, hotels, restaurants, bars, conference rooms and similar establishments where totally reliable and regular sanitisation is needed. SANOZONE is particularly suitable for hospitals and care home areas, where absolute cleanliness is mandatory, and in areas where it is difficult or impossible to deliver effective sanitisation throughout. The SANOZONE range of machines use Ozone (O3)

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technology, a gaseous form of Ozone that fills the room, reaching every corner of the space, santising surfaces and critical hard-to-reach corners homogenously, consistently and safely. The SANOZONE range of sanitisation machines are all equipped with the latest technology and customised disinfection programmes to suit your specific requirements. The running costs are considerably lower than any traditional disinfecting programmes and most importantly, there is no manual labour involved. For further information about the SANOZONE range, please contact Barbel on 01629 705110, email info@barbel.net, or visit the website at www.barbel.net

Outdoor Spaces

Issue 27

CLH Digital

How To Weather-Proof Your Commercial Outdoor Space Ready For The Winter

Since the easing of the lockdown restrictions back in July, the hospitality sector has pulled out all the stops to welcome us back with open arms. The ‘Eat Out to Help Out’ government scheme enabled us to dine out at a discounted rate, but as the British summer comes to an end, many temporary outdoor covers including brollies, parasols and pop-up marquees are showing the strain and are unlikely to survive the less clement weather the next few months will bring. As the COVID-19 restrictions don’t seem to be easing any time soon, now is the ideal time for restaurants, bars and hotels to look into weatherproofing their outdoor dining areas for the long term. Investing wisely in the right terrace coverings for your outdoor space can help keep your business going through the colder months.

AWNINGS, LOUVERED PERGOLAS & EXTERNAL BLINDS As we transition into autumn/winter, many commercial establishments are realising how important their outdoor space is. Due to the current social distancing rules, indoor seating options have been hugely restricted and a more robust solution for the winter period is now required. It is likely that the more temporary covers such as brollies and parasols won’t stand up to adverse conditions and although retractable awnings can protect and shelter customers from sun, shade and light rain showers at the touch of a button, they can be susceptible to damage from high winds. Modern pergolas with either sliding fabric or rotating aluminium louvered

By Stuart Dantzic, Managing Director, Caribbean Blinds (www.cbsolarshading.co.uk)

FEATURES The framework of any terrace covering should ideally be manufactured from powder coated aluminium, as this super-strong, corrosion resistant and highly durable material can survive the knocks and bumps of bustling environments. A minimum of two hi-tensile tear resistant stainless-steel cables that tension twin heavy duty double coiled springs are essential if using folding arms on retractable awnings. This ensures the fabric is under optimum tension, staying crisp and taut and able to withstand gusts of wind. For exposed locations, having folding arms with double the quantity of cables will offer increased wind resistance and tension.

OPERATION As the default mechanism within most outdoor canopies, motorised operation allows for consistent movement as well as an effortless extension and retraction process, subsequently lengthening the lifecycle of your product as a result. Integrated motors safeguard against exposure to the elements, whilst secure rolling codes and frequency guarantees no interference. Intelligent sensors (in particular wind protection sensors) are highly recommended as once incorporated into the install, they can allow for closure of the product when left unattended. As a potentially sizeable investment, adequate research around the most suitable all-weather canopy system (as well as the installation company) goes without saying. Your chosen specialist should boast a wealth of experience within their field, provide a range of solutions for your application and finally be open to your specific requirements and budget. Wherever possible, choose a supplier that manufactures its products in the UK. Should anything go wrong, you can rest assured that it will be resolved quickly. Also, with an authentic ‘Made in Britain’ product, outstanding quality is usually guaranteed, and lead times are typically significantly shorter.

FABRICS No matter the type of outdoor fabric canopy used within your commercial space, it is more likely to stand the test of time if manufactured from acrylic fibres – one of the highest quality materials currently available for use within these types of products. Fit for purpose and dimensionally stable, acrylic will not warp or stretch when under tension. In addition to this, the material will not fade due to the solution dye that impregnates the colour right through to the core of the yarn.

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Despite this, the material should still be treated with a nano tech coating such as TEXgard, an invisible protective shield embedded into the fibre that essentially generates a self-clean effect by preventing dirt and debris from settling, whilst also repelling water. The latest generation of acrylic, CBA (Clean, Brilliant Acrylic), ensures up to 50% less dirt adhesion in comparison to regular acrylic.

roofs and sides offer a more pragmatic solution, providing protection from heavy rain, gale force winds and even snow.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk

Creating Covered External Space with Canopy Solutions Base Structures are a UK market leader in the design and installation of fabric structures. Using the highest quality fabrics, Base can create beautiful canopies to provide weather protection for dining, drinking or relaxation areas. With the rise of the UK staycation and ongoing need for social distancing, now is the perfect time to adapt and use outdoor space wisely. Using either bespoke or ‘off the shelf’ canopies, Base Structures expertise ensures a creative design that is sensitive to its environment but also maximises space to retain profitability. The options are extensive from covered outdoor seating for restaurants and bars, to entrance canopies, queuing shelters, waiting areas and covered hygiene stations to provide the best possible experience for everyone.

facilities COVID-secure or ready for different configurations or layouts in 2021. For a friendly chat about your circumstances and what can be done to make the best of the space you have available, contact Base Structures today. www.basestructures.com or 01179 115250

Base Structures can offer a full service from concept to installation and work with different budgets and are always keen to discuss the options with people who might need a bit of advice in getting their premises or

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CLH Digital

Outdoor Spaces

Issue 27

Outside Structure Solutions such as canopies, garden pods, retractable roller walls and gazebos. We cater for both residential and commercial markets creating usable outside space which is specific to your requirements as well as budget. All our products and installations are designed and built to the highest of standard giving the desired finish that will pass the test of time. Our firm belief is quality over quantity, offering only the highest quality products and customer service at a price that is fair. For further information or to request a quotation, please contact our specialists, who will be happy to assist with your enquiry.

We at Outside Structure solutions specialise in the design and installation of bespoke exterior structures

Call 01480 413050 or visit www.outsidestructures.co.uk

Worried You’ll Lose Revenue When You Can No Longer Use Your Outside Space For Extra Covers This Winter? Social distancing isn’t going anywhere so you’re probably wondering how you can keep all those extra covers you’ve placed in your outside space when the bad weather arrives? Installing an outdoor structure from Broadview Shading Solutions could be the answer. The outdoor pergola structures with retractable louvred roofs can be enclosed with sliding glass or retracting zip screens to create additional enclosed space for the Winter. Optional extras such as LED lighting and electric heaters mean the space can be used all year round. The custom structures from Broadview can be designed to fit any space and create the perfect addition which is both practical and aesthetically pleasing. Integrated gutter systems make this addition to your business a fully functional all-weather solution.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Offer extra covers on busy days, guaranteed functions throughout the Summer whatever the weather, and a year-round additional party space. Separate entrance doors enable clients to use this as an exclusive area for special events. And when the sun does

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make an appearance, simply open the retractable roof, slide back the side panels and you’ve got an enviable al-fresco dining area once again – the best of both worlds! To learn more and to book your free design consultation, get in touch with Broadview today on 01202 679012.

Outdoor Spaces Lanai Outdoor

the space below, which is extremely pleasant in summer. Whether adding sun protection or protecting your customers from inclement weather, we have a range of solutions for all types of businesses including:

Lanai Outdoor offer a range of Outdoor Glass Rooms, canopies, retractable awnings and verandas to make the most of uncovered or unused outdoor space. For terraces and patios, it means having the opportunity to host many people, always and at any time in a space that is spectacular, sheltered and comfortable.

• • • • • •

Sporting Clubs wedding venues bars & coffee shops restaurants hotels retail shops Contact us via our website www.lanai-commercial.co.uk or email commercialsales@lanai-outdoor.co.uk

Your event space becomes invaluable to you. Featuring the Lanai Commercial IRIS pergolas have such slender and elegant lines that they harmoniously fit into any space, from period buildings to late night bars & clubs. The IRIS outdoor room conceal technologies that ensure their perfect functionality. The basic model has a cover with adjustable louvres: when in a horizontal position, they provide protection against the sun and rain; when open, they create a light breeze in

German Sausages: The King of the Campfire When it comes to hearty foods roasted over an open flame, there is little—maybe even nothing—that can compete with the mighty sausage. Whether speared with a shaved branch or sizzling in a skillet over a barbecue fire, they are the meaty symbol of campfire cookouts and The Sausage Man is here to deliver a mouth-watering selection of the champions. The fiery franks have been a staple of the humblest kind of alfresco dining, but that does not mean they are ever short on flavour or versatility. Take the intensely smoky Krakauer sausage, with its distinct orange-brown colour and mouth-watering bacon pieces. Not only is it reminiscent of all the

wonderful smoky flavours associated with outdoor cooking, but it packs a juicy punch of flavour that’s easy to add to any campfire dish. Of course, it’s perfectly delicious on its own, but chop it up and skewer it with a few chunky vegetables of your choice and you’ve got a delicious skewer or even a medley you can enjoy with rice. Quick, easy, delicious; you’ve got yourself a simple, delicious meal that’s perfect on a camping trip with friends or family—without skipping the quality of a real, authentic German sausage! Visit www.sausageman.co.uk for details or to order.

Issue 27

CLH Digital

Issue 27

Outdoor Spaces

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom

CambridgeStyle Canopies

CambridgeStyle Canopies have an enviable reputation in the hospitality sector for providing shade and shelter solutions for pubs, hotels and restaurants across the UK. We specialise in offering the right covering solutions to maximise your useable outdoor space with our range of made-to-measure aluminium outdoor canopy systems. Our product range includes: • Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • Solisysteme Bio Climatic Pergolas with the latest Somfy

technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again! Emails office@cambridgestyle.org or visit www.cambridgestylecanopies.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Our product range includes:

• Wall mounted non-fragile or glass roof canopies with up to 6m projection and unlimited length • Free standing canopies with up to 12m projection and unlimited length • SoliSySteme Bio Climatic Pergolas with the latest Somfy technology and up to 7.1m post span • Zip Screens and Sliding Glass doors • Heating and lighting upgrades for all canopy systems

Contact us to discuss your needs and arrange a site survey so we can help identify the right solution for your business. We have all the necessary accreditations within the construction sector and provide a no quibble 10-year guarantee on all products to give you peace of mind. Together we can help get business going again!

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

Issue 27

CLH Digital

Increase Your Business Capacity with A Temporary or Semi-Permanent Structure Creating extra space within a garden centre can often be a long drawn-out process but you can achieve this in just a few days by installing one of our temporary or semi-permanent structures. Our extensions fix seamlessly onto your current building or alternatively they can be used as a standalone structure. The structures can be fully operational and ready to accommodate your customers in just a few days with little to no disturbance to the day to day running of your business.

One of the major benefits of using their Space Building System is it negates the need for expensive ground works prior to installation. Designed and manufactured in Wiltshire, the building is delivered to site in kit form and is built from the ground up, regardless of the terrain. The only requirements are a small crew and a forklift. With 100% of the structural elements being re-usable, the environmental impact is negligible. See the advert below or visit www.worldwide-structures.com

We design and manufacture freestanding canopies that are perfect for covered outdoor dining and event areas for restaurants, hotels, pubs and clubs.

Maximise Your Outdoor Space, Whatever The Weather, With Our Innovative Range Of All Year Round Canopies! At Inside2Outside Ltd we are experts in the design, fabrication and installation of eye-catching tensile canopies that transform your outdoor dining facilities. Our 30 years of experience means we can approach space differently and innovatively and our excellent customer service ensures you get exactly what you need. A full project management service is offered. Check out our website for our full range at www.inside2outside.co.uk. There are many canopy companies in the UK but few compare to us in terms of longevity and versatility, standards of engineering, visual appeal and customer service. Our best-selling Qube canopy roofs are made from advanced tensile membrane fabric which is translucent yet provides shade and blocks all harmful UV rays. Our frames are made from aluminium, which is strong, longlasting and will not rust. These are available in a range of colours. Further details are on our website www.inside2outside.co.uk We recently launched a range of thin film solar canopies and solar shade structures. These solar canopies provide an opportunity to create extra, permanent, all-weather spaces for your activities whilst reducing your electricity bills and your carbon emissions. By signing up to the government's electricity Feed-in-Tariff you can even generate an income from your outdoor

Control the Summer surge at your restaurant, hotel or bar, and spread the profits throughout the year with a covered dining area that can be used all year round, whatever the weather.

structure. With our unrivalled experience and product range you can be sure of finding an all-weather shading solution to suit your needs. We recently helped Fairlawns Hotel & Spa in Birmingham create a new outdoor entertaining area by project managing the installation of a large retractable terrace area. “The installation has really exceeded our expectations. The retractable canopy covers a huge area and has allowed us to create a great link between the buildings and our gardens. We wanted to have flexibility with cover retraction and through constructing in 3 modules we have achieved just that. We are really enjoying the area and it provides a great point of difference for wedding and party guests, especially with the demand for outside weddings but unreliable of the weather” Hotel Owner. Contact us on 01480 498297 to arrange for one of our sales advisers to pop out and have a chat about your shading requirements. We can offer tensile canopies, retractable terrace covers, outdoor dining structures, garden patio covers and covered walkways. Visit www.inside2outside.co.uk or call 01480 498297

Phone: 01480 498297 Email: info@inside2outside.co.uk Web: www.inside2outside.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Technology and Software

Issue 27

CLH Digital

ROUND - The UK's Favourite Order & Pay App Since the re-opening of pubs and restaurants on the 4th July, the ROUND app has served and supported hundreds of thousands of customers across the country to order safely, securely and easily in its community of ROUND venues. In August, ROUND supported venues with a seamless ‘'Eat Out to Help Out' solution within the app, and helped over 40,000 diners save 50% on their orders! Customers can now also tip staff directly via the app, in addition to pay via Google Pay and Apple Pay, with many more exciting features to be announced shortly.

Why join ROUND? • Increased monthly spend of 29.9% by customers when

using a mobile order & pay app, according to a CGA report • £0 set up and £0 monthly fee - just a small % transaction fee • New and improved simple set up process • Complimentary tablet so you can easily manage the mobile orders Getting started is easy. Your venue could start taking mobile orders within a matter of days. To get started, or find out more, simply visit www.round.app and tap ‘get started’.

Hotels, Inns and B&B’s are Migrating to Caterbook for Free!

For 20 years, the Caterbook brand has been a trusted tures based on their needs. name in accommodation software, providing innovative • Responsive, customisable booking engine embeds on your solutions to simplify your workload. Since the easing of own website. lockdown restrictions, our technology has been empow• Configure and assign unique per-rate deposit and cancelering accommodation businesses to re-open their doors, lation policies. whilst keeping staff and guests safe. • Housekeeping report shows type of room clean (daily, • Minimise staff / guest interactions with paperless online departure etc), with any linen and towels required each day. check in and check out. • Batch create, email or print all the day’s invoices in a sin- • Industry standard reporting metrics of RevPAR, Average Daily Rate etc. gle click. • Post food & drink items from your EPOS to the room bill • Take payments in real time using our built in PCI compliant payment gateway. for settlement on checkout. • Channel Manager links to booking.com, Expedia and • Use yield management to automate pricing changes many regional DMO’s. based on availability. To help get hospitality back on it’s feet, we are offering • Create and schedule custom guest email and SMS mesour Caterbook software for FREE until 1st January 2021 sages. • Additional individual staff user accounts included as stan- (see our website for details). dard, with activity logging. Call 01840 298298 or visit www.caterbook.com and • Role based access control restricts staff privileges to feasign up for a risk free 14 day trial account.

Introducing Toggle Introducing Toggle, a powerful gift card platform bursting with features to help you make the most of earning pre-visit revenue during the Covid-19 pandemic. Toggle offers high customisation with the freedom to sell not just gift cards, but experiences, special offers, products like at-home kits and more. Toggle handles everything

to do with your gifting; offering digital gift cards as well as beautifully designed physical ones that we can send on your behalf through our fulfillment service. Our expert customer success team is on hand to help you set up with lightning speed, introduce you to the platform’s features and ensure that you’re maximising on its tools by releasing new feature updates and campaign ideas. Toggle seamlessly integrates with Zonal, Access, Comtrex, Datasym and a host of other platforms. Sign up today and be selling tomorrow. Visit usetoggle.com for more information.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

CLH Digital

Issue 27

Technology and Software

Contactless, Branded Hotel App For Deliver Critical Information To Your Frontline Workers Your Guests - Set Up In Minutes

Vamoos, the App for Hotels, makes it so simple for you to keep your guests, staff, and hotel safe, all while delivering the same magical experience they’re used to with better customer service than ever before. Through your own, branded hotel app, you will be able to:

- Create a full hotel directory with all the information your guests need at their fingertips - Instant message back and forth with guests so

reception needn’t be open - Encourage more bookings for activities, table reservations, tours, and much more - Accept virtual Do Not Disturb requests which guests can manage themselves - Share a list of local points of interest that your guests can visit that are open and safe - Allow guests to check themselves in and out remotely And what’s more, your own app can be set up and shared with guests in just minutes! Don’t believe us? Sign up for your free 1month trial and see for yourself, and join the hundreds of other hotels around the world who have taken their guest experiences to new heights. Visit our website on vamoos.com for more information and to sign up, or contact the team on info@vamoos.com.

Park Plaza, Deploys the Virtual Remote Control The speed of technology's evolution is a hot topic at Airwave's HQ and indeed, drives our business, making life exciting. However, Airwave's technicians saw a much more literal sense of speed recently, when discussing the notion of a "virtual remote control" in light of the Covid-19 pandemic. Simply speaking, the VRC would allow guests to bypass the in-room TV remote, instead using a smart device (phone or tablet) to control the TV. A quick phone call to software developer partner Otrum, and it seems that great minds think alike! Otrum had not only hatched the same idea, but speedily developed VRC software to work alongside Otrum hotel TV systems. After a short period of testing, Airwave approached key client Park Plaza with a sparkling new product to be trialled at their

two operating sites - London Westminster and Amsterdam Victoria. "Park Plaza Westminster's location opposite St.Thomas' hospital has seen it remain open to accommodate NHS staff" said Wayne Bowring, Head of Hospitality Sales, "we were naturally keen to propose a product that could help, even in a small way, prevent the spread of infection." "Further aiding the mitigation of the virus, Otrum's Virtual Remote Control can be implemented remotely" said Julian Arnold, Technical Director "and this we did! remotely upgrading each hotel's TV system server, ahead of pushing new software onto each guest-room TV." To find out more about the Virtual Remote Control, visit ww.airwave.tv/3996/VirtualRemote-Control or see the advert on page 3.

OurPeople is a team communication and engagement platform revolutionising the way management teams within the hospitality sector communicate with their employees. Its technology connects staff in real-time, ensuring the right people are receiving the right communication at the right time. Primarily working within industries with a high number of deskless workers, the OurPeople platform allows secure and targeted communication to ensure employees are engaged, informed, and have the insight they need to do their jobs safely and properly, while increasing productivity levels at the same time. Each offering is bespoke for your team, whilst being safe, secure, GDPR compli-

ant and fully within company control. OurPeople bridges the gap to ensure you can get critical, up-to-the minute information to staff who may not have access to standard communication platforms during their daily work. The solution is more than just a messaging app however, it is your secret weapon to cut through the noise and deliver critical communication. Contact us to find out how OurPeople can help your business streamline the way it connects with the deskless workforce, removing unnecessary chatter and increasing productivity. Visit www.ourpeople.com

Wi5 Mobile Order & Pay Solution for Your Business Wi5 is the industry-leading mobile Order & Pay solution for hospitality, that allows customers to easily place orders and pay for them on their own devices for both Order to Table and Pickup. We’ve invested heavily in our design and technology to ensure that we have the most intuitive, reliable and secure software solution on the market. There are now lots of solutions out there that offer some form of mobile ordering, but unless it’s a brilliant experience for both customers and staff, it will ultimately fail. Wi5 delivers a frictionless mobile experience without the

Quadranet Restaurant Intelligence Quadranet have been on a project to promote Restaurant intelligence. Intelligence is the collection of information to advance business. Covers have been the one measure used in restaurants for years, but now many more measures are available to management. Our booking system not only counts the number of covers booked, but from what source and by which promotion, including social media. We also give information on diners spend and items consumed. We let restaurants talk to their customers through a generic app, alternatively an API is available to use in the restaurant’s own app. Loyalty, discounts and push notifications are all pushed through the app. Our restaurants prefer to think of members rather than customers.

need for a cumbersome login process or downloading any apps, and we’ve made it as easy as possible at every step of the way. For businesses, we’ve made it simple to set-up and manage, whilst still providing the advanced functionality vital in the longterm for enterprise and SMEs alike, such as POS-integration. We’re also proud to be the only mobile Order & Pay solution to maintain the highest levels of security through ISO/IEC 27001 certification, the globally recognised standard for information security, meaning both operators and customers can depend on us. See the advert on this page for further details. Inhouse efficiency is also important. Rising staff costs must be countered by better efficiency. We have a time and attendance model that records hours. These hours can be compared to takings. Also, kitchen screens not only increase kitchen efficiency, but calculate the sum of standard minutes for dishes produced, compared to actual hours paid. Covid has accelerated the move to customers placing their orders on an app or website. Pay at table is also offered to diners who have little time, especially at lunch, and don’t want to wait for the credit card machine at the end of their meal. Disparate facts on their own, become intelligence in the new reporting suite combining monetary, time and resource measures to take your winning business to the next level. See the advert on page 22 or visit www.quadranet.co.uk

CLH Digital

Issue 27

Festive Ordering

Christmas is Coming - It’s All in the Planning “Christmas is the Season for Kindling the Fire of Hospitality” change) state that people in England can meet in groups of no more than six, but pubs, cafes and restaurants will be allowed to stay open, so long as these groups do not mingle with other groups at each venue. Table bookings of more than six will not be allowed, and hospitality businesses are now legally required to take customers' contact details so they can be traced if a potential outbreak is linked to the venue. These new rules do, of course, create significant challenges, but one thing the recent Eat Out to Help Out initiative proved is that the country has not lost its appetite and desire to dine out whenever possible. So despite all the current uncertainty it is vital to prepare for the sectors busiest time of the year - Christmas! Christmas 2019 saw pub and restaurant operators enjoy positive sales growth over the festive season, with pubs enjoying the biggest uplift with collective like-for-likes ahead 5.1% against a 2.4% increase for restaurants. Christmas 2019 was fairly tumultuous as well - we had seen months of Brexit unrest and a general election. However, the British public shrugged that doom and gloom off and gave the hospitality and on trade sector the perfect boost. Analysing last year’s Christmas figures Karl Chessell, director of hospitality business insight consultancy CGA said: “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,”. While it is “the season to be jolly”, Christmas 2020 for the hospitality sector in the wake of the Covid pandemic will be like no other Christmas since World War II. The government’s current rules (which may of course be subject to

“What these Tracker figures suggest is that consumers were more selective about where they spend their money, and were looking for memorable experiences – like going out for a meal or drink with family or

friends over Christmas – rather than just buying ‘things’,” added Chessell. Mark Sheehan, managing director of Coffer Corporate Leisure added : “The fact is the eating and drinking-out sectors had an excellent trading period in their busiest time of the year. Consumers escaped the political turmoil and headed for pubs and restaurants to escape the tedium. Pre booked sales in particular were strong and the months ahead are going to be tough but at this crucial time trading was robust.” And there is nothing to say that the public won’t embrace Christmas 2020 the same way. At the moment the government have issued new lockdown laws, but the festive period is still 11 weeks away and a lot can happen in 11 weeks. The government’s “Eat Out to Help Out” (EOTHO) was, as we know. a runaway success. with well over 100 million meals sold and while the government had set £500 million aside to cover the costs it raised half of that in taxes. Health Secretary Matt Hancock appeared to be optimistic on removing the restrictions for the festive period, speaking on Radio 4 he said "I really hope we can turn this round before Christmas. I think that, in a pandemic, Christmas is a long way off." "Three months is a long time in a pandemic and I very much hope this strong rule, together with the local action we've taken in places like Bolton, can work to turn things around by Christmas." So, it certainly not “crackers” to be thinking about planning for the festive season! December always has been a key part of the UK hospitality and on trade sector calendar, and if Health Secretary’s optimism comes to fruition then we could see a very busy Christmas period.

CLH Digital

Issue 27

Festive Ordering

Christmas, But Not As You Know It Delight Your Diners This Christmas with LillyPuds Bidfood shares festive food predictions for a ‘Christmas with caution’, as it launches its 2020 Christmas range

for fancy product innovation, but instead, that in these uncertain times, many of us are looking for touches of comfort to make us feel good. Whether that’s festive favourites, winter-spiced options, or mince pie variations and Christmas puddings to tempt consumers.

STAYING SAFE THIS SEASON

Foodservice supplier Bidfood, have launched its 2020 festive range, whilst also exploring consumers’ feelings around how they envisage their Christmas looking this year, through a recent Bidfood survey. According to the findings, this year we can expect a ‘traditional Christmas with caution’, involving socially distanced small gatherings, single serve food or personal buffet platters, as well as celebrating truly British traditions.

SUPPORTING LOCAL AND CELEBRATING BRITISH One of the consumer behaviours that has come out of the pandemic has been the rise in desire to ‘support local’ – from supporting local producers and businesses, to spending on UK experiences and British getaways. Whether it is due to the consumer’s desire to support the UK economy, or lockdown reducing international business and travel, people are really focusing on celebrating Britain and what it has to offer. Just over a quarter (26%) of consumers are looking forward to a Christmas meal that upholds true British tradition with all the trimmings – whether they dine in or venture out. The research illustrates that really, this isn’t a year

When asked about the research, Lucy Pedrick, Head of Insights, said: “48% of consumers ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience. Now supplying direct to consumer, Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amidst the Coronavirus pandemic.” As well as being physically safe this season, Bidfood is still looking at ways to be environmentally safe, with their entire cracker range this year being more sustainable than ever! Each cracker is easily recyclable, is free of single-use plastics and contains no glitter; the range also includes a number of crackers that support The Trussel Trust, with proceeds donated directly to the charity. Discussing the range, Vicky Tripp, Campaigns & Activation Manager, said: “It is important that, despite this years’ challenges, operators do not forget the importance of dietary requirements and consumer demand for vegan and gluten free options. “With this in mind, Bidfood has launched a range of options to appeal to those conscious consumers, from classic vegan wellington slices, as well as our gluten free and vegan Premium Selection mirrored chocolate truffle torte, which we’re particularly excited about.” See the advert opposite for details.

Following many years of making puddings for friends and family, LillyPuds was created in October 2015 by Alison Lilly to introduce a tried and tasted Christmas pudding recipe to diners. LillyPuds brings to market a festive delight that is easy to eat, light on the palate and with all the traditional spices and flavours to be expected of a Christmas pudding. The fruit and spice mix is blended with a local real ale, brandy, fruit juice and zest instead of using mixed peel. The increased fruit content and reduction of cheap fillers such as flour and sugar to the mix produces a dessert that is easier on the palate after a heavy indulgent Christmas lunch.

The range includes the Great Taste award-winning Premium Traditional (120g and 140g), Great Taste Gluten Free 120g and the Vegan/Gluten Free 120g puddings. The Premium Traditional and Gluten Free puddings are suitable for vegetarians and do not contain dairy ingredients. Loyal customers include West End 5* hotels and gastro pub chains throughout East Anglia. Products are available nationwide for delivery direct. www.lillypuds.co.uk/foodservice E: hello@lillypuds.co.uk T: 07792223301

Enhance Your Menu with Clearwater’s Frozen Lobster Meat Enhance your menu with Clearwater’s frozen Lobster Meat. Produced using a specialized high-pressure extraction system, this raw lobster meat delivers the same superb taste as live lobster, without any of the hassle, offering versatility and convenience for today’s foodservice operators. With no pre-cooking or shucking required, Clearwater’s sustainably fished Claw & Knuckle Meat comes in a 227g vacuum-packed pouch, which is ready to cook. The pouch can be inserted into boiling water or left to poach for several minutes, before serving in a recipe. Perfect for including in risottos, pasta dishes or even in a lobster roll. For more details contact windsorsales@clearwater.ca

Wicked Wolf - Multi-Award Winning Artisan Gin Launched in September 2015 under the banner “The Spirit of Exmoor® ’, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended on the banks of the picturesque River Lyn, North Devon. Wicked Wolf Exmoor Gin uses the combination of 11 exotic botanicals producing complex layers of citrus and pepper notes, finely balanced with the distinct flavours of juniper and coriander, resulting in a mature, premium spirit. Hibiscus, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics creating a full-flavoured, smooth gin. Pot distilled in a copper alembic still, Wicked

Wolf Exmoor Gin is filtered, bottled and labeled by hand in exclusive 100-litre batches.Each aromatic is prepared by hand, infused and distilled separately resulting in 11 individual distillates which are then skilfully blended. This allows for complete control over the strength of each flavour, and enables consistency across each batch. The gin is multiple filtered producing a 42% ABV, smooth, full-bodied and elegant spirit.Wicked Wolf Gin is best served with ice and lime over a sprig of thyme, but is equally at home neat with a block of ice or mixed with a quality tonic. For further information visit www.wickedwolfgin.com

CLH Digital

Issue 27

Products and Services

Rio, The Top 10 Canned Drink, Loved By Dining in the New Normal with Sustainable Your Customers and a Must Stock! and Hygienic Wrapped Wooden Cutlery It was back in 1994 that Hall & Woodhouse, the 243year-old Dorset based family brewer famed for its Badger Beer, launched a new, real fruit juice based soft drink called Rio. The brand proved an instant hit with consumers thanks to the high quality, super-fruity, unique tropical flavour which transports taste buds straight to sunny climes and happy times! Today Rio is a Top 10 Carbonated Adult Soft-Drink Brand in the UK* with consumers drinking over 1m litres** every month, and as a result Rio outperforms the Adult Soft Drinks market with 50%*** of total Rio sales going through the Foodservice & Catering industry. Not only that, but you won’t find Rio in Supermarkets because at Hall & Woodhouse we want to champion independent business’ by offering something different that your customers won’t find in the grocers! The regular Rio Tropical variant contains 10% real fruit juice and lightly sparkling spring water and Rio Tropical

Light is an alternate variant with no added sugar, with both available in 330ml can and 500ml PET bottle. There are 3 great reasons for you as a catering and hospitality business to stock Rio: 1. It will help all of us to keep backing smaller, independent business’ by offering them something exclusive that the supermarkets don’t have! 2. Rio is a Top 10 Adult Soft Drink Brand and is growing faster than the market so it’s guaranteed to outperform other products in your range. 3. Rio’s taste is unique and is the number one reason why consumers love it. Stocking Rio will help put cash in your till and smiles on the faces of your customers. What are you waiting for? See the advert on page 17 for details. Visit www.drinkrio.com *Convenience IRI data to December 2019 ** Hall & Woodhouse ex-factory sales volumes 2019. *** Booker Sales Out data Feb 2020.

JURA JX10 - Speciality Coffee From A Pro The JX10 impresses with its versatility, user-friendliness and individuality. Offering 31 different speciality coffees, this master of its art covers both the full range of coffees finished with milk and milk foam and the entire spectrum of black coffees. Easy to understand modern graphics mean that even first time users will be able to navigate to exactly what they want. Different speciality coffees can be programmed and given names according to your needs. Maintenance of the JX10 is just as easy as operation. Integrated rinsing and cleaning programmes, used in combination with original JURA maintenance products, ensure TUV certified hygiene and cleanliness. Even the milk system in the JX10 is cleaned automatically at the touch of a button.

The machine also has a JURA Smart Connect integrated allowing state of the art automatic coffee machine operation via Smartphone and the free J.O.E.* app. Available accessories include Waste Water and Ground Eject, a Nayax Cashless System, a Cup Warmer Professional and a Data Communicator. The machine comes with a 12 month on-site warranty, parts and labour and prices start with the JX10 Package of machine with Cooler Housing and 2.5ltr Cool Control at £3050.00. MODEL shown is JX10 in platinum with Cooler Housing and Cool Control inside. Visit uk.jura.com for further information.

All bars have cameras – nowadays local authorities would not grant licensing without the essential, wide ranging security they can provide. But make no mistake, they cannot protect a bar operator from under-ringing. If you are offered ‘clever’ video with print overlay showing what is being entered on the till, it will probably also include fast scanning to view each time Vodka, house lager or whatever is sold. You will be told ‘if you are aware you have a stock issue with a specific product, then that is a useful feature’ – right? No actually - that is wrong! Fact is, if a bar operator has a stock issue with a specific product, the problem is because that product is dispensed but not sold. And this is where (EPoS) till connected dispense management provides information that cameras cannot. In a bar with hundreds of low value transactions the bar operator needs to know when a drink is dispensed but not registered – and cameras cannot inform anyone about that.

Beer or spirit monitoring dispense management must be fully connected to the EPoS system or it will not provide a full picture. With a timed record of every sale and dispense, and real time registration of drinks entered on customer accounts (bar, table or hotel room ‘tabs’), you can have an automated stock check every sixty seconds. With a draught beer display resolution of a tenth of a pint, surplus and waste are also separated from measures which are not sold. And all events are shown graphically in a bar chart. So when you have the technology to highlight you lost two house lagers, a Guinness and a double vodka at 15:17, whilst also showing who was working in which bar at the time, if you want to remove any further doubt, then you might have a look at your video. Searflo – it’s nothing like any PubCo sponsored alternative. Visit www.searflo.com, enquiries@searflo.com or call 07528 819842 or see the advert on page 11.

Celebration Packaging’s EnviroWare® wooden cutlery is now available hygienically packed in a plastic-free wrapper. “With the current heightened focus on hygiene, resulting from the impact of the coronavirus pandemic, we are pleased to offer one of our popular sustainable product ranges with an added hygienic benefit,” says Celebration Packaging Managing Director Nick Burton. “Our well-proven high quality, smooth wooden cutlery range is now available hygienically wrapped.” The EnviroWare® wooden cutlery range consists of a knife, fork and two sizes of spoon. Each piece is available individually wrapped, plus

Viessmann Refrigeration At Viessmann Refrigeration, we understand that effective, reliable and hygienic refrigeration underpins the efficient performance in any hospitality environment where large volumes of foodstuffs and beverages need to be kept at a constant chilled temperature and meet the HACCP safety regulations. The unique features of the Viessmann cold rooms includes panels with overlapped joints which are cam locked so there is no requirement to use silicone meaning our cold rooms can be extended from a nominal standard width to any length by adding floor, ceiling and wall modules to suit your specific size requirements plus this system prevents formation of dirt

there is a popular meal kit option containing a knife, fork, spoon and 22cm square brown paper napkin. The cutlery is made from wood from sustainable forestry and has full FSC® (Forest Stewardship Council®) chain of custody accreditation, while the unbleached paper wrapping is plastic free. “Many consider Celebration as the sustainable foodservice cutlery experts,” says Nick Burton. “We won a silver award for our EnviroWare® paper cutlery in the Innovation Challenge at the lunch! show at London’s ExCel last year. The judging panel said: “The EnviroWare® paper cutlery is a real contender for the future of foodservice cutlery”. For further information visit www.celebration.co.uk

and water. An Anti-Microbial coating prevents the transmission and spread of potentially harmful bacteria and makes cleaning easier and more hygienic. Viessmann offers a wide range of energy efficient and durable refrigeration solutions including wall mounted, ceiling mounted and split systems so we can be flexible depending on your individual needs and site conditions. We recently introduced a remote monitoring system which will alert you to any issues in real time and prevent any stock losses. If you are looking for a cold room offering with full flexibility in configuration and design for hygienic and safe storage conditions then look no further. See the advert on page 5 or +44 (0)1952 457 157 uksales@viessmann.com cooling.viessmann.co.uk

Meet the Hands-Free Alcoholic Drinks Vending Machine from VendEase What Is Possible With Video Surveillance - And What Is Not *Registered.

A new touch- free alcoholic drinks vending machine from VendEase enables the newly opened hospitality industry to offer a bar service that keeps staff and customers safe post lockdown. VendEase has announced an innovative, age verified, alcoholic drinks vending machine, which is set to help the hospitality industry keep people safe and socially distance as hotels, pubs and cafes open their doors in a new, post lockdown landscape. The machine from VendEase minimises guest contact points and enables safe distancing by allowing purchases to be made via a mobile phone. The customer scans a QR code, which then produces a visual interface that can be operated from their screen. The drink is then

Take a Fresh Look at the UK’s Best-Selling Pork Snacks ‘Original Scratchings’ – MR PORKY’S BEST-SELLING SCRATCHING: RENAMED AND WITH REFRESHED PACKAGING. Previously called ‘Crackles’, the leading scratching in supermarkets has been re-named ‘Scratchings’ in line with consumer feedback, but the unique, triple-cooked recipe is unchanged and packs retain their distinctive gold look. Pack sizes and RRP: 65g RRP £1 / 6pk (6x16.5g) RRP £2

Tayto, the UK’s leading supplier of pork snacks1, has announced a refresh of all its brands with new-look packaging plus some exciting new products and formats. Producing mouth-watering scratchings since 1960, Mr Porky is No. 1 brand, with a 44% share7 and is going from strength to strength, growing at 5.1% YoY*. The new Mr Porky range now comprises of three products: ‘Mr Porky Hand Cooked Scratchings’ - A NEW PRODUCT With a delicious Great Taste 2 Star award-winning recipe, this new, premium product is hand cooked in small batches to be the ultimate pork scratching! This pack had the highest purchase intent of any pack in the consumer research and promises to become a top-seller. Pack sizes and RRP: 65g RRP £1.49 / 40g RRP £1

‘Crispy Strips’ - THE LIGHTER PRODUCT WITH UPDATED PACKAGING. This Great Taste award-winning pork snack has a lighter bite designed to attract new, younger consumers and create new pork snacking occasions. Pork scratchings tend to be consumed in the evening, especially at the weekend, so this lighter eat opens up daytime and on-the-go snacking without compromising on the crunch and taste of a scratching. Pack size and RRP: 35g RRP £1 Tayto also boasts another Great Taste 2 Star award winning brand Midland Snacks - which is delivering outstanding growth at +28% YoY** . The pinnacle of the traditional scratching, this is ultimate pub snack and is Tayto’s best-selling pubcard! These finest quality, traditional pork scratchings are hand cooked to taste as good as they look - with a traditional crunch and flavour that creates that special pub feeling which has stood the test of time. The updated packaging retains a traditional look that showcases this much-loved, artisanal British delicacy. For those looking for a lighter alternative to a traditional scratching,

dispensed into a delivery tray that has been treated with a special sterilising coating that also prevents bacteria and viruses taking hold.

The touch-free machine uses a piece of software that allows for age control, meaning drinks cannot be bought by anyone who is underage. Guests are issued with a PIN code or a dedicated fob that unlocks the alcoholic selections in the machine. VendEase already supplies UK hotels with vending units that provide everyday essentials, snacks and ready meals and the new touch free alcoholic drinks machine can also be used to dispense these items, allowing outlets to keep profits from alcohol sales. The 42” HD Screen on the unit can also be used to interact with 3rd party service providers (gym’s, ticket sales, car parking, tourist attractions etc), which provides an additional revenue stream over and above alcohol sales. Visit www.vendease.co.uk for further information.

Tayto’s The Real Pork Co. offers consumers and retailers the opportunity to widen their meat snacking repertoire. By double-cooking the finest rind - by hand - in small batches, The Real Pork Co. has created snacks with all the taste of a scratching but with a lighter texture. Crunch is the lightest eat – a delightfully airy pork puff. Crackling is a modern twist on a scratching but with a lighter, bubbly texture opening up pork snacking to those who are looking for an alternative to a traditional scratching. Both are smothered in a mouth-watering seasoning with no nasties (free from artificial flavours, colours, MSG and gluten). The new-look, premium packaging has been specifically designed to target younger, more affluent consumers who are looking to expand their snacking horizons. MERCHANDISING ADVICE Pork scratchings are synonymous with the pub and really are the ultimate pub snack. With 83% of pork snacks being consumed with a drink4 they are a ‘must stock’ item. Matt explains, “As licensed venues begin to rebuild their trade, maximising the revenue from each customer is vital. Adding a bag of scratchings to a drink can deliver around 50p per transaction - and they are VAT free! To maximise sales, pubcards should be prominently displayed behind the bar and Tayto can also supply bar runners and beer mats to help prompt customers to purchase. Given that space is at a premium in many bars, stick to proven brands such as Mr Porky - the nation’s favourite - and our best-selling pubcard - Midland Snacks Traditional Scratchings.” The new range will be rolling out across On-trade, all major mults and Convenience over the next few weeks. The packs may look different, but the terrific taste and quality aren’t changing – that unique taste can be passed on to generations to come! * IRI Market Place | Total GB | Total Crisps, Snacks & Popcorn | Value | MAT to 170520 |44.4% brand share ** IRI Market Place | Total GB | Total pork Snacks | Value | MAT to 17 May 20

Design and Refit

Issue 27

CLH Digital

CFG Capabilities Inspire Customer Confidence Thousands of pubs, bars and restaurants up and down the UK have safely reopened thanks to the quick thinking and supply chain capabilities of the Contract Furniture Group (CFG). As the pandemic spread and lock down forced many to down tools, the team at CFG sprang into action to design, source and manufacture the range of PPE screens, sanitiser stations and safety signage it knew would be needed to get the hospitality sector back in business. The first few weeks of lockdown subsequently felt out of step with the rest of the country for the UK’s leading supplier of contract furniture, as CFG managing director Richard Bellamy confirms: “As most of the nation’s businesses effectively prepared to go into hibernation, we were frantically working to create products we knew would be essential to get this sector trading again. While others were forced to wind down at work, we were winding up the product development and production activity for our social and

sneeze screens. We quickly added sanitiser stations, masks, signage and various other essentials to the range, so remained in full flow. It turned out to be a good thing we moved so quickly as demand soon outstripped supply and at times it was a real challenge to keep up with orders. “With so many venues now using our PPE range to keep customers safe, we’re starting to get back to our core business of designing, fitting and furnishing pubs, bars, restaurants and hotels. Hopefully it won’t be long before the sector is buzzing again.” Contract Furniture Group has served the hospitality industry for over two decades. The size of its range and project capabilities remain unrivalled, and the firm still promises to never to beat any quote for products of the same quality. Visit www.ContractFurniture.co.uk to learn more, or call the team on 0115 965 9030 to discuss your contract furniture needs.

Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating gen-

erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or you can send us an email. See the advert below for details.

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Design and Refit

Issue 27

CLH Digital

Stay Safe and Stylish with Easy-Clean Pub Furniture Now that the seasons have changed, creating a Covid-secure environment inside pubs and restaurants is more important than ever. The good news is that practical, easy-to-clean furniture needn’t come at the expense of style.

Trent’s French bistro style Bella Chair is manufactured from durable steel and comes in a wide choice of colours with the option of wooden or upholstered seating, making it a chic and versatile choice. Alternatively the Napoli range of bistro chairs and stools is another great choice for stylish steel in chrome or black. Or why not opt for the elegant loopback design of the Rio Side Chair, also available in chrome or black?

These chairs come in a choice of upholstery, with faux leather ideal for comfort, style and ease of cleaning. Pair with an easy-to-wipe melamine table such as the black or chrome Pyramid Table for the ultimate combination of style and practicality. The Napoli and Rio chairs are available from £23.90 and the Bella Chair starts at just £21.90. The Pyramid Table starts at £50.90.

To find out more about Trent Furniture’s great range of easy-to-clean furniture, please call 0116 2864 911 or visit www.trentfurniture.co.uk

Commercial BBQ Smokers Release an Energy Efficient Robata Grill Wood burning equipment specialists Commercial BBQ Smokers have created the Robata Low Energy Grill, a modernised take on the impressive, multi-level, multiuse machine. Created with energy efficiency in mind, this expert made equipment offers up to 75% in energy savings, when compared to other brands. Robata Grills are well-known and loved for the fast and theatrical way in which a chef can cook food upon them. Customers enjoy watching their meal cooking on this impressive machine, and are sure to return time and time again for the delicious result. Meat, poultry and fish comes off of the robata grill succulent on the inside, with a beautiful smoky crisp to the outside.

Vegetables are made to perfection with that much desired flame grilled edge. This grill is extremely versatile, able to cook a variety of dishes from juicy steak, to chicken and veg skewers, to charcoal baked potatoes. The Robata Low Energy Grill contains three grill stations, two refrigeration draw*Image is a visualisation. ers and two hot drawers for keeping food warm, without drying it out. All that is needed is three ¾” gas connections and an approved canopy for proper ventilation. The Robata Low Energy Grill can be used both indoors and outdoors. Email: sales@commercialbbqsmokers.co.uk Telephone: 0161 684 4377

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Design and Refit

Issue 27

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels. Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools

and lounge furniture. Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, or visit www.ccf-ltd.uk.

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling

designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating”

Ambimedia Audiovisual Solutions Ambimedia Ltd are working hard to provide our clients with audiovisual solutions which allows them to adapt to future needs, in the wake of the recent pandemic. Our Certified Technology Specialists have been working closely with manufactures to develop our product range in order to meet changing demands.

ENHANCING OUTDOOR SPACES In order to enhance outdoor areas in pubs and restaurants, we have provided solutions including outdoor high brightness

TV’s, outdoor sound systems and extended WIFI and CCTV networks. Whilst the future of how venues can operate indoors is unknown, enhancing outdoor spaces has been a key area of growth within the industry.

HAND SANITISERS WITH BUILT IN DIGITAL SIGNAGE DISPLAYS Most venues which you visit these days have hand sanitiser stations as you enter the building and we have gone one step further,

which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

providing digital signage displays within the hand sanitiser stations allowing venues to provide information to customers in addition to product advertising.

DIGITAL MENUBOARDS & DIGITAL SIGNAGE Our award winning digital menuboard solution allows customers to instantly manage content on their screens from a PC or tablet. Choose from over 700 menuboard templates and over 3000 images or upload your own and publish the content to your TV’s. Visit www.signmenu.co.uk and signup for a free account. We also have a full digital signage package available where we can manage the content on your behalf – please contact us for further information. T: 01246 906958 E: info@ambimedia.org W: www.ambimedia.org

Design and Refit

Issue 27

CLH Digital

Adveco AD: Tough, Highly Efficient Commercial Water Heating

Commercial hot water and heating specialist Adveco introduces a new generation of sleekly designed, tough and efficient modulating commercial floor-standing gas condensing water heaters that can be connected directly to a chlorinated mains water supply and will resist the naturally corrosive nature of soft water. Used in conjunction with a buffer vessel, the AD range of water heaters is designed to meet high semi-instantaneous hot water demands typically seen in hotels, leisure & sports centres, stadia and spas. Bill Sinclair, technical director, Adveco said, “The titanium-stabilised stainless-steel construction of the AD range’s heat exchangers is the perfect response to counter the concerns of corrosion in soft, or softened water applications. Compact, lightweight yet

still powerful, the AD’s patented space-saving design makes it equally applicable to both new projects or renovation work where a lack of space would traditionally stall or quickly drive up costs of a project.” The range offers models with one to four 70 kW heat exchangers, optimised to supply up to 160 litres/minute of domestic hot water (DHW). The AD can also be configured to operate in a cascade of up to eight water heaters. Models with multiple integrated heat exchangers offer load balancing for optimal long-life operation and inbuilt redundancy guaranteeing continuity of service. Premix burner technology ensures the AD requires less gas, making it more costeffective, plus helping to reducing harmful NOX and CO emissions. T. 01252 551 540 e. enquiries@adveco.co www.adveco.co

Noble Russell’s Bespoke Furniture For The Return Of Gymkhana Restaurant

Gymkhana, the jewel in the crown of JKS restaurant group has returned redesigned and all new, Phoenix like from the extensive fire of summer, 2019. With the realisation of the extent of damage from the fire the team at Gymkhana decided to not only rebuild but embark on an extensive program to redesign the space, carefully retaining the atmosphere and look of this much-loved restaurant. As per-fire, Gymkhana is split over two floors with the two distinctive interior designs refined. The ground floor is resplendent in tones of Jade green and polished dark timber and rich printed fabrics with the lower ground floor referencing subtle elements from northIndian architecture and a vivid colour pallet of peach and Kashmiri chilli red. With an established and trusted relationship between Noble Russell and JKS restaurants NR were contacted within days of the fire to help where possible, rescuing items to be reused from the original interior and then

undertake the development and specifications for all the new furniture. Working closely with the JKS inhouse team technical design and prototypes were produced of chairs, stools, banquettes seating and tables. These were developed and with further refinements, made into a fitting family of furniture with a rich tapestry of colours textures and details, all made to a high quality of manufacture. The custom-made furniture was completed and installed by Noble Russell’s professional team on time and within budget, ready for the restaurant’s 2020 opening – Noble Russell is a contract furniture company specialising in the creation of exceptional bespoke products. They have dedicated themselves to over 27 years of furniture design and production, providing customers with the highest quality service. More information on Noble Russell can be found on their website: noblerussell.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

CLH Digital

Issue 27

Design and Refit Liverpool Hotel Bed Specialist Restfull Nights Appoints Graham Carberry as Sales Director Liverpool-based bed manufacturer Restfull Nights is marking the end of lockdown with the appointment of new Sales Director Graham Carberry. Specialising in the design, manufacture and installation of beds, mattresses, sofa beds and comfy chairs to the hotel and contract sector, Restfull Nights counts some of the biggest names in the hotel business among its clients and is looking forward to supporting the industry in its post Covid19 recovery. Graham will steer the company’s sales and marketing efforts and will also lead on the launch of an exciting new product range later in this year. Graham’s experience spans 32 years in the bed industry with the Silentnight Group, and has covered manufacturing, product development and sales; giving him unique industry insight which will prove invaluable in his new role. Managing Director, John Law, says: “We’re delighted that Graham will be joining the Restfull Nights team. We have worked alongside Graham on a number of projects in the past, and his experience both of the sector and the sales function is second to none. He is perfect for the role and ideally placed to

Brave New World I have been really pleased to speak again to our restaurant and pub customers as they gradually begin to open their doors and entertain customers. Naturally, they all face new challenges, and we are doing our best to assist. Using candles, and in particular, oil candles, can be more useful than ever now. When number of tables and diners are reduced, candles create ambience and atmosphere on those tables that are used and help create normality. They can also be used to show which tables are available for use, so rather than remove

help us drive the company forward whilst maintaining our core values.” It is these core values that most inspire Graham as he takes up his new role, as he explains: “Restfull Nights is a company that still believes in the personal approach to business; where relationships are built around quality of products and the standard of service available. The hospitality business is all about caring for your customer and I truly believe that Restfull Nights is the only manufacturer within the industry today that maintains this approach with a 100% focus on the customer. “Restfull Nights will say ‘yes’ when larger brands say ‘no’ because the volumes or product types do not fit with their business model or they add complexity to their retail-focused businesses. Restfull Nights’ mission statement is that ‘quality doesn’t have to be expensive’ but I would also add that you shouldn’t have to pay extra for customer service. It is this combination of commitment to service and flexibility that I find so inspiring, and these core values will remain central to the company’s future growth.” For further information on Restfull Nights’ range of products and services, head to www.restfullnights.co.uk tables, you can just remove chairs, thereby increasing distance between people, but not making the restaurant look empty. And there are enough extra cleaning regimes required now, that you don’t need any extra mess from wax candles to be dealt with. Oil candles create no mess, and no waste. They also last for the whole of service, unlike t-lights, reducing the number of times staff may need to visit a table. Many people have used the lockdown to revamp, refurb or freshen up the restaurant, so now is the perfect time to upgrade to oil candles, from as little as £2.99 each. To see our full range, and request a sample, visit www.clearcraft-catering.co.uk or call me, Mike, on 01279 731621

Square One Interiors

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as Starting out in his garden shed, Jamie never thought offering design and advice. that his new range of reclaimed furniture would become Since his humble beginnings in the garden shed, Jamie as successful as it has over the past 2 years. Having had a and the company have now history in design and furniture work with hospitality operadesign, an idea was born and tors, pubs, bars and hotels, as he decided to run with it. He well as some large contract loved the idea of a rustic lookfurniture companies and high ing, industrial range which was street names. Our portfolio also eco friendly and sustainand workforce are growing able. He soon found that a and we are very excited to be modern twist was also achievworking on some fantastic able, by using bright colours projects moving forwards, so on the steel frames, as well as watch this space! several different wood finishes For more information visit which would compliment the www.squareoneinteriors.co.uk overall design.

CardsSafe - Protecting Assets ®

The CardsSafe® system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab or uses a service. CardsSafe® has revolutionised the way hospitality and leisure businesses manage their assets. It protects against theft and walkouts, streamlines services and reduces losses, which means it pays for itself! There are numerous benefits of using CardsSafe® for your business and over 5000 outlets in the UK agree! • CardsSafe® reduce costs and losses, makes card fraud is virtually impossible and ensures that equipment is returned • CardsSafe® is affordable and pays for itself! From just £9.95 (net) per unit per month + a one off admin charge. • CardsSafe® ensures peace of mind and

protects against fraud and theft • CardsSafe® increases staff trust and improves the work environment • CardsSafe® is easy to use with minimal training and quick to install • CardsSafe® is PCI & GDPR Compliant to standards 9.6, 9.9, 12.2 and 12.6 and protects card data from identity fraud and theft Please visit our website and create your own account quickly and securely. Or for more information, please contact the CardsSafe Customer Service Team. WEB: www.cardssafe.com Phone: 0845 500 1040 Email: sales@cardssafe.com

Design and Refit

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector has begun to open its doors after the long lock down faced with a major challenge to maintain social distancing. Government guidelines stated that from 4th July pubs and restaurants should encourage the use of contactless ordering from tables and should adjust their service approach to minimise staff contact with customers. It’s a huge ask and one which Brunel Engraving, one of the country’s leading commercial and industrial engraving specialists, has been working on to kick start the industry. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can

SD Screens

SD Screens is a new division of Sims Contract Furniture and our solution to support the hospitality sector in recovering from the aftermath of a global pandemic. Our aim was to manufacture a high quality, British made solution at a fraction of the price of our competitors. During lockdown we developed a range of Social Distancing screens to enable commercial premises to open their doors with ease, allow customers to return in a safe environ-

answer the increasing demand for our engraved products”, said Martyn Wright, managing director of Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: Martyn Wright, Managing Director, Brunel Engraving Company Limited Tel: 01275 871720 Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk ment with some boasting up to 95% capacity. The range is available in 2 different sizes, in 3 colourways with an optional wing to complement our well established Modular Banquette Seating range. Made from real wood, stained to your preferred choice of 3 colours and coated using a polyurethane lacquer, the screens are easy to wipe clean making turnaround time in-between covers an easy task. The screens arrive to you preassembled, all you need to do is screw on the feet and you are ready to open your doors. To order or to discuss your requirements please contact our sales team on 01945 450957, email us at sales@simscf.com or buy online at www.sdscreens.co.uk

Issue 27

CLH Digital

Issue 27

Property and Professional

“Secure Your Workforce Now”, Warn Legal Experts 12 Weeks Before Brexit With the UK set to leave the EU in a matter of months, leading lawyers are issuing a call to businesses across sectors to make 11th hour preparations to secure their workforces before Brexit. As of 31 December 2020, free movement will end, posing extreme challenges for care providers, which currently rely on EU migrant labour.

Tijen Ahmet, head of business immigration at law firm, Shakespeare Martineau (www.shma.co.uk), said: “It’s getting close to the line now and the reality is that any business that employs Europeans from next year will find themselves in a tough position if they haven’t got the necessary sponsor licence and compliance processes in place by now.

Many UK care providers businesses have utilised migrant labour in recent years and come January, those businesses whose workforces have consisted of a large percentage of lower skilled migrant workers sourced from the EU, will run into difficulties as many salaries will not meet the new minimum salary threshold imposed by the government under the new system.

“Smaller companies may still be able to secure their workforce ahead of the Brexit date, however larger corporates whose workforces are made up of a high percentage of migrant workers have a tough task ahead of them. The Government hasn’t helped this process and with it taking up to six months to obtain a sponsor licence in some cases, even those businesses, which have been proactive risk getting caught out.”

After spending the past six months dealing with the effects of the Coronavirus pandemic, the prospect of further Brexit-related workforce issues is the last thing the care sector needs. In order to prepare for the upcoming changes, businesses must do everything in their power to make last minute preparations where possible. These include ensuring that they have the necessary sponsor licence in place to hire skilled workers, regulating the status of their current EU workforces by ensuring that all those eligible have applied for, or are in the process of registering under the EU Settlement Scheme, and where possible bringing forward recruitment plans to hire Europeans, before the end of the transition period. After mixed messaging from Government throughout the Brexit process, a policy statement on the new immigration system was laid out in February this year with a ‘Further Details’ statement published in July 2020. However, with the Home Office swamped with applications and working through a significant backlog, businesses looking to apply for a sponsor licence may experience significant delays.

Phoenix Specialist Risk Solutions Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you. We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have

TAUNTON, SOMERSET

DEVON/CORNWALL BORDERS

DORSET VILLAGE

Attractive Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business All Serious Offers Considered

Immaculate Detached Village Guest House 5 Quality Ensuite Letting Bedrooms Superior 2 Bedroom Owner’s Accommodation Commercial Kitchens, Car Park & Gardens Profitable Lifestyle B & B Business

Substantial And impressive Character Inn Located In Highly Sought After Dorset Village Bar/Dining Area (50+) & Restaurant (32) 4 Stunning Letting Rooms & 3 Bed Owner’s Set In Over ¾ Acre With Extensive Car Parking

2040

SOUTH DEVON COAST Exceptional Waterfront Licensed Café & Restaurant Impressive & Stunning Trading Location Main Café & Restaurant Seating 60+ Commercial Catering Kitchen & Ancillary Facilities Located In A Popular & Highly Sought-After Town

LH £75,000

2117

TAUNTON, SOMERSET Stunning Waterside Licensed Restaurant Impressive Sales Of £540,410 Net Of VAT Refurbished Restaurant Areas Seating 74 Customers External Seating for 30, Well Appointed Kitchens Outstanding Town Centre Opportunity

LH £95,000

2115

FH £650,000

6004

EAST DEVON Well Regarded Free Of Tie Bar & Restaurant 3 High Quality Ensuite Letting Rooms Spacious 5 Bedroom Owner's Accomm Trade Areas Seat 94+, Commercial Kitchens Extremely Well Equipped and Well Presented

LH £45,000

4784

SOMERSET TOWN Impressive & Well-Appointed Guest House Stunning Property With 9 Quality Letting Rooms Owner’s 3 Bedroom Cottage, Gardens, Parking Exceptional Home & Income Opportunity Extremely Profitable & Easy To Run B&B

FH £799,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

She continues: “If businesses want to employ Europeans in future, getting the ball rolling now would be hugely advantageous. Whilst the current system is in place, EU citizens can enter the UK with their EU passport or ID card and begin to work. As of January, that simply won’t be possible. “There are tough times ahead for us all, especially as the country grapples with the Coronavirus pandemic. The international talent pool is set to become much smaller, however there are steps which can be taken, even in the short term. The worst thing any business can do is bury its head in the sand and think that everything will continue as normal after 1 January 2021– any action is better than no action at all.”

from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include your insurance broker? If not why not? Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the website on the back cover or visit www.phoenixsrs.co.uk

10pm Curfew Tips Hospitality Jobs into “Freefall”

T H E W E S T C O U N T RY S P E C I A L I S T S

LH £35,000

However, Ahmet believes that whilst time is running out, it is still worth business owners and HR departments doing all they can to secure their European workforces today and before 30 June 2021 when the EU Settlement Scheme is due to close.

6007

FH £675,000

4798

EAST DEVON COAST Attractive and Well-Regarded Licensed Restaurant Busy Trading Position In Popular Coastal Town Main Restaurant Seating 42+ Customers Operating On Deliberately Restricted Opening Hours Strong Levels Of Trade & Potential For Daytime Opening

LH £45,000

2109

NORTH CORNWALL Award Winning Free Of Tie Pub & Restaurant 4 Quality Letting Rooms & Superior 5 Bed Owner’s Trade Areas Seating 90 & Comm. Kitchens Recently Refurbished Throughout Stunning High Turnover Business Opportunity

LH £99,950

4800

01392 201262 www.stonesmith.co.uk

Vacancies in the hospitality and food service industries have been in freefall since a 10pm curfew was imposed on the UK’s pubs and restaurants, with Scotland’s new restrictions set to inflict further pain on jobseekers, according to new data released by job site, Indeed. Indeed’s analysis reveals that new job postings in the hospitality and tourism sector have fallen by 61% since the end of August and are down 9% since the 10pm curfew came into effect on September 24. A similar analysis shows that hiring in the food preparation and service sector has fallen by a quarter (26%) since the end of August, with an 11% decline since the 10pm curfew. The data also shows how the two sectors have endured several reversals of fortune in 2020. The number of vacancies plunged harder and faster than those in other industries at the start of lockdown, before recovering strongly after pubs were allowed to reopen at the start of July. Hiring accelerated during August as the Government’s ‘Eat Out to Help Out’ scheme set tills ringing in pubs and restaurants. Between July’s ‘Super Saturday’, when venues were allowed to re-open, and the end of August, the number of new vacancies in hospitality and tourism jumped by 159%, while the increase in food preparation and service was 122%. By contrast, the number of vacancies in other sectors is increasing and continues to inch closer to prelockdown levels. On Wednesday, First Minister Nicola Sturgeon announced new measures for Scotland, including pub

closures for the centre of the country, including Glasgow and Edinburgh, from today (Friday). Pubs and restaurants will not be allowed to serve alcohol indoors for 16 days, although they will be allowed to serve food and non-alcoholic drinks inside from 6am to 6pm. They can continue to serve alcohol outdoors up to the current curfew of 10pm. The UK Parliament is expected to vote next week on whether to keep England’s 10pm curfew in place. Jack Kennedy, UK Economist at Indeed, comments: “This summer’s encouraging signs of recovery in the food, drink and hospitality sectors slipped into reverse after the Government’s ‘Eat Out to Help Out’ scheme finished at the end of August. Since the imposition of a nationwide 10pm curfew a fortnight ago, the number of new vacancies has tipped into freefall. “The industry is now braced for even more pain, with Scotland ordering the temporary closure of some pubs and banning the serving of alcohol indoors at those that can remain open. “At their lowest point during lockdown, new job postings in these sectors were down 95% compared to their 2019 level. Progress has been made since then, but the gradual ratcheting up of restrictions even though they still fall short of a second lockdown - has curtailed employers’ hiring intentions. “Hiring levels continue to improve across the wider economy, but for Britain’s hardest-hit sectors it feels like a case of one step forward and two steps back.”

Property and Professional

Issue 27

CLH Digital

Meet Tia, from Waitress to Care Team Leader in Just 6 months! I joined Care UK four years ago after looking for a change from my waitressing job. I started as a Care Assistant and was new to care. I was provided with numerous training courses before I even started working on the floor, which helped me to gain an understanding of what working in care involved and the high standards expected. I felt confident in my role after my induction and really enjoyed spending time with the residents and the person centred approach Care UK have adapted. I was promoted to Team leader six months after starting with Care UK. I was provided with all the training and guidance i required to climb up the career ladder and I am now a Unit Manager. I feel the opportunities for career progression within Care UK are head and shoulders above other care companies and the support from the management teams within the homes is invaluable.

The most enjoyable part of my role is adapting new person centred approaches to care, finding out what approach works best for individual residents allowing all residents to feel safe and comfortable within our home. Working in care certainly has its challenges; we build strong bonds with our residents and relatives which revolve around trust and when they are no longer with us, it can often be a difficult time for us too. I feel well supported in my role and the whole home approach brings the team together during difficult times. Tia’s story is just one of hundreds of examples of people who have found their calling in care over the last few months. Search our vacancies and find out more about Care UK at careers.careuk.com or email rcs.recruitment@careuk.com

New Weekly Figures Analysis & Reporting Service David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible

to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the

end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Roslyns - The UK's Leading Provider of Business Services to the Hospitality Industry

Roslyns are the UK's leading provider of business services to the hospitality industry. Established in 1992, we have built a solid reputation on high levels of service and attention to detail. We have a specialist team covering all aspects of service from accounts and payroll to stocktaking and business plans. Our clients range from small catering

operations, cafes, restaurants and pubs to hotel chains and pub companies. We offer transparent fees with an instant quote available through our website. To find out more you can go to www.roslyns.co.uk or email support@roslyns.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) 3.00 AM FULL ON-LIC. ‘FRINGE’ THEATRE & THEMED SPORTS BAR PREMISES, CLOSE TO THE GUILD HALL, IN CULTURAL QUARTER, CITY CENTRE, SOUTHAMPTON. Offering a rare opportunity. Suitable for many styles of trade. Ground flr themed Sports Bar has eye-catching folding door frontage, with pavement seating for 50. The bar has a standing capacity for 120 people & includes a fully equipped commercial catering kitchen (3-phase). First flr ‘fringe’ Theatre is decorated in style of a bygone music hall & has capacity for 177 people (standing). The first flr also has 2 bars & 2 staff bedrooms. 10 yr lease from March 2015 at £35,000 p.a. plus VAT. – OIRO £40,000 (Ref. F.3810) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+. Rec. Gross T/O approx. £193,000 p.a. GP 61.5%. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. 7 year lease from Sept. ’16 at £12,000 p.a. + VAT - New lease avail. – £125,000 + S.A.V. (Ref. C.3804) SOUGHT AFTER GUEST HOUSE, AMIDST PLEASANT RESIDENTIAL AREA, CONVENIENT FOR CITY CENTRE, SOUTHAMPTON. Wellmaintained, semi-detached property. Gas CH. D/G. 10 well appointed letting rooms for 19 guests & desirable 2 dble bed owners quarters. South facing rear garden. Retirement sale – same hands 20 yrs. Recorded T/O £100,000 p.a. (ex VAT). B&B only. - £675,000 FREEHOLD. (Ref: GH.3797)

www.andrewgreenwood.com

romsey (01794) 522228